Pumpkin, Kumara and Basil Pesto Soup

Makes 4 Servings
Prep time: 10 mins
Cooking time: 35 mins

This soup is fresh and hearty yet so quick and easy to make. Try it with crumbled feta, shaved Parmesan or a big dollop of sour cream.


  1. Heat a splash of olive oil in a large saucepan and gently cook the onion and garlic for 10 minutes until the onion starts to soften.
  2. Increase the heat to medium, add the pumpkin and kumara and cook for a couple of minutes before adding 6 cups of cold water and the stock sachet.
  3. Simmer for 20 minutes until the vegetables are tender and puree with a blender.
  4. Heat a small frying pan and quickly cook the prosciutto until crisp.
  5. Remove from the heat and crumble the prosciutto into small pieces
  6. Serve the soup with swirls of pesto and crumbled prosciutto.


  • ¾ cup Pams Diced Onion
  • 2 cloves garlic, crushed and chopped
  • 710g Pams Medley Pumpkin and Kumara Soup
  • 3 slices Pams Finest Prosciutto Crudo
  • 4 teaspoons Pams Finest Basil Pesto