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  1. Method

    • Simmer water and CONTINENTAL Professional Gluten Free Cream of Pumpkin Soup Mix in a large saucepan for 5 minutes, stirring continuously.
    • Slice garlic bulb in half, combine with pumpkin and drizzle with a little oil and bake for 20 minutes at 160 degree Celsius.
    • Allow the garlic to cool slightly then squeeze the flesh from the skins and add to pan, along with the pumpkin and ham. Cook for a further 10 minutes, then blend and stir through cream just before serving.
    • Serve soup garnished with basil.
  2. Serving Suggestion

    • Bread roll.
  3. Tip

    • Bulk out with carrot or any starchy vegetables such as sweet potato, parsnips or potatoes.