Pumpkin, Carrots, Mozzarella, Onion, Garlic Bread, Parmesan Cheese, Garlic, Vegetable Stock, Sunflower Oil, Salt, Pepper.
Keep refrigerated, store at 5°C or below. Use on day of opening. Freeze with use by date. Once frozen, consume within 1 month. Cook from frozen or defrost in refrigerator and use with 24 hours. Do not refreeze.
Contains Cereals Containing Gluten, Milk, Soybeans.
|Average Quantity per Serving||Average Quantity per100 g|
|Energy||2920kJ (698Cal)||407kJ (97Cal)|
Read the cooking instructions in full before you start
- Remove all the packaging from the garlic bread and place it onto an oven tray.
- Sprinkle with the mozzarella cheese and place in the oven for 10 minutes or until the mozzarella cheese is melted.
- Add the pumpkin soup to the pan and reheat the soup to your liking. Add salt & pepper mix to taste.
- Place the Cheese Pumpkin Soup into two bowls. Sprinkle with the parmesan cheese and serve with the garlic bread.