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Pumpkin Soup Pie

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


  • left over pumpkin soup. (Pumpkin soup consists of Pumpkin, Spinach, water, beef stock cubes, chicken stock cubes, nutmeg, salt & pepper.

  • mince meat

  • sliced mushroom

  • frozen peas,carrot, corn

  • cubed fresh tomatoe

  • fresh basil (finely chopped)

  • fresh parsley (finely chopped)

  • raw sugar

  • any vegetable you like to add.

  • Corn flour to thicken.

  • Puff pastry

  • **Quantaties depends on how many people. I try to have an even proportion of everything that is added, with a little extra pumpkin soup for taste. Sugar, salt & pepper is for your taste so add as much or as little as you like.


  • 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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