# Leftover Pumpkin Soup & Haloumi Pancakes

> Jacq turns leftover pumpkin soup into fluffy savoury pancakes in 30 minutes, then tops them with golden seared haloumi and a generous dollop of tomato chutney. Add a fresh watercress, parsley and dill salad on the side, then finish with a squeeze of lemon for brightness. It’s the ultimate leftover upgrade that feels like a cafe style brunch at home.

## Recipe

- Experience ID: 98270
- Name: Leftover Pumpkin Soup & Haloumi Pancakes (Master Instance) (Google)
- Published: 2026-05-03T03:02:00

## Ingredients

- 1 cup thick pumpkin soup
- 2 eggs
- ⅔ cup milk
- 1 ½ cups self raising flour
- 200g haloumi, sliced into 1 cm thick pieces
- ½ cup good quality tomato chutney
- 2 cups watercress leaves
- ½ cup picked parsley leaves
- ¼ cup picked dill leaves
- Lemon wedges, to serve
- Extra virgin olive oil, for frying

## Method

1. Whisk together pumpkin soup, eggs and milk. Fold flour into the mixture and set aside.
2. Heat a large frypan on medium heat, add oil to coat and pour in ⅓ cup of the pumpkin pancake batter. Cook for about 3-4 minutes on one side, or until you see small bubbles form on the top, flip and cook a further 2 minutes on the alternate side. Transfer to a plate, cover with a tea towel to keep warm and repeat with remaining batter.
3. Once the pancakes are cooked, sear the haloumi in the pan until golden on each side.
4. Divide the pancakes between plates, top with haloumi and a big dollop of tomato chutney. Toss watercress with parsley and dill and arrange next to the pancakes and haloumi stack. Add a lemon wedge and serve.

## Tags

- Meals: Breakfast, Main Course
- Diets: Vegetarian recipes
- Ingredient tags: Cheese recipes, Pumpkin recipes

Canonical URL: https://play.pixmoto.com/98270