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Pumpkin and barramundi soup with indian spiced croutons

Serves: 4 people
Prep time:



  • 500g pumpkin, peeled and diced
  • 500ml (2 cups) Campbell’s Real Stock - Fish
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 tsp tomato paste
  • 2 tsp sugar
  • 300g skinless barramundi, diced
  • 20-30 ml cream to finish (yoghurt can also be used)


  • 100g diced stale bread roll
  • 15g polyunsaturated margarine
  • 10g chilli powder
  • 10g coriander powder
  • 10g cumin powder


  1. Cook pumpkin in Campbell’s Real Stock for 15 minutes.
  2. Sweat off onion, garlic, tomato paste and sugar then add to pumpkin mash
  3. Thin angle cut the barramundi and add to pumpkin mix. Check for seasoning and cook for 15 minutes.
  4. Finish with cream
  5. Garnish with croutons (pan fry diced bread in margarine with chilli, coriander and cumin and toss together until golden brown).