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Pumpkin Soup Pie

Left over home made pumpkin soup with mince meat and vegies wrapped in puff pastry.



  • 1.

    Cook mince meat in a little olive oil.

  • 2.

    Once meat is cooked add any vegetable you like along with fresh herbs and salt and pepper to taste.

  • 3.

    Add pumpkin soup and sugar and let simmer adding corn flour to thicken if mixture is too runny.

  • 4.

    Line a baking dish with olive oil and place puff pastry at bottom. Then fill pan with pie ingredients. Cover mixture with puff pastry and cover with foil.

  • 5.

    Put in fridge overnight to set.

  • 6.

    Bake in over on 170c for about an hour and remove foil. Wait for puff pastry to brown and pie is ready.


I tried this mainly as a "throw together" of vegies so my little boy would get his vegie intake (we all know how hard it is to get a 2 year old to eat vegies). With a little tomatoe sauce on top it worked wonders and he couldn't get enough of it.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Pumpkin Soup Pie.


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