At Papilio Early Learning, we believe nutrition is the foundation for lifelong wellbeing - especially in the vital early years, when children are developing rapidly. That’s why our seasonal menus are designed to support the health, growth, and learning of children under five through balanced, nourishing meals.
One of our most-loved autumn recipes is this wholesome Pumpkin, Lentil and Pasta Soup. It’s gentle on little tummies, full of flavour, and made with simple, nutritious ingredients. Whether your child is exploring new tastes or already loves pumpkin, this dish is a warm, comforting favourite the whole family can enjoy.
Why This Soup is a Smart, Healthy Choice
Thoughtfully created with seasonal produce and fibre-rich ingredients, this recipe supports key areas of childhood development:
- Pumpkin is rich in vitamin A and beta-carotene, which help strengthen eyesight and boost immunity.
- Lentils provide essential iron, plant-based protein, and fibre - great for sustained energy and growth.
- Evaporated milk adds a smooth, creamy texture and a boost of calcium for growing bones and teeth.
- Wholemeal pasta delivers complex carbohydrates and fibre to support healthy digestion and fuel active play.
Affordable, freezer-friendly, and mild in flavour, this soup is a perfect introduction to nourishing home cooking for young children.
Pumpkin, Lentil and Pasta Soup
Serves: 4–6
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
Main Ingredients:
- 1 small onion, diced
- 700g pumpkin, peeled and cubed
- 2½ cups canned lentils, drained and rinsed
- 130 mL reduced-fat evaporated milk
- 2 cups small wholemeal pasta (such as shells, risoni, or macaroni)
- 700 mL liquid vegetable stock
- A little olive oil for cooking
Optional Flavour Boosters:
- 1 garlic clove, finely chopped
- A pinch of mild curry powder, cumin, or paprika
- A teaspoon of dried herbs like thyme or Italian seasoning
- A squeeze of lemon juice before serving
- A swirl of natural Greek yoghurt or a sprinkle of cheese
- Freshly ground black pepper to taste
Method
- Peel and cube the pumpkin, and dice the onion.
- In a large saucepan, heat a little oil and cook the onion (and garlic, if using) until soft and fragrant. Stir in any optional herbs or spices.
- Add the pumpkin and just enough water to cover. Pour in the vegetable stock. Bring to the boil, then reduce heat and simmer until the pumpkin is soft.
- Add half the lentils and blend until smooth using a stick blender. Add more water if needed to reach a soupy consistency.
- Return to the boil and stir in the pasta. Simmer gently until cooked through.
- Stir in the remaining lentils and evaporated milk. Heat through gently and season as needed.
Tips for Families
- Let your child pick their favourite pasta shape - shells and stars are always a hit!
- Great for batch cooking and freezing in portions for easy weeknight dinners.
- Add a sprinkle of cheese or serve with wholemeal toast for extra nourishment.
Nourishing Children, Every Season
At Papilio, we’re committed to giving children the very best start in life—and that includes what’s on their plate. Our Healthy Menu is designed to support the specific nutritional needs of children under five. You can view a sample of what’s being served in our centres this season—balanced, seasonal meals just like this one that support wellbeing, learning, and a love for healthy food.
Discover what’s on the menu at Papilio.
Recipe Source: FeedAustralia