Brighten up your week with a swift, sumptuous soup! Spicy roast pumpkin blended with wholesome barley, free-range ostrich biltong, and coconut cream: this is comfort food at it’s finest.
PERKY PUMPKIN & BARLEY SOUP
PERKY PUMPKIN & BARLEY SOUP
with coriander-chilli pesto & ostrich biltong chunks
Hands on Time: 15 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Coconut Cream
- Garlic Clove
- Garlic Cloves
- Indian Spice Mix
- Onion
- Onions
- Ostrich
- Ostrich Biltong
- Pearled Barley
- Pesto Princess Coriander & Chilli Pesto
- Pumpkin Chunks
- Vegetable Stock Sachet
From your kitchen:
- Blender
- Salt & Pepper
- Water
- Oil (cooking, olive & coconut)
ROAST PUMPKIN & Onion
Preheat the oven to 200°C. Spread out the pumpkin pieces and Onion wedges on a roasting tray. Coat in oil, half of the Spice Mix to taste, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
START YOUR SOUP
Boil the kettle. Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, add in the grated garlic and the remaining Spice Mix to taste. Fry for about a minute until fragrant. Stir in the rinsed pearled barley, the vegetable stock, and 350ml of boiling water. Bring back up to the boil, then reduce the heat and allow it to simmer for 25-30 minutes. Stir occasionally as the water is absorbed and only add more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and remove from the heat.
FINISH IT OFF
When the veggies are cooked through and soft, pop them in a blender or food processor. Add 100ml of boiling water and the coconut cream, reserving a little for garnish. Blend until smooth. Return the soup to the pot over a medium heat. Add the cooked barley and sliced biltong, reserving some for garnish. Stir until heated through and season to taste.
WARM YOUR BELLY!
Warm up a bowl for the soup! Serve some hearty pumpkin and barley soup with a swirl of the remaining coconut cream and use the remaining Ostrich biltong for garnish. Finish off with dollops of coriander & chilli pesto. Scrumptious, Chef!
ROAST PUMPKIN & Onion
Preheat the oven to 200°C. Spread out the pumpkin pieces and Onion wedges on a roasting tray. Coat in oil, half of the Spice Mix to taste, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
START YOUR SOUP
Boil the kettle. Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, add in the grated garlic and the remaining Spice Mix to taste. Fry for about a minute until fragrant. Stir in the rinsed pearled barley, the vegetable stock, and 700ml of boiling water. Bring back up to the boil, then reduce the heat and allow it to simmer for 25-30 minutes. Stir occasionally as the water is absorbed and only add more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and remove from the heat.
FINISH IT OFF
When the veggies are cooked through and soft, pop them in a blender or food processor. Add 200ml of boiling water and the coconut cream, reserving a little for garnish. Blend until smooth. Return the soup to the pot over a medium heat. Add the cooked barley and sliced biltong, reserving some for garnish. Stir until heated through and season to taste.
WARM YOUR BELLY!
Warm up some bowls for the soup! Serve some hearty pumpkin and barley soup with a swirl of the remaining coconut cream and use the remaining Ostrich biltong for garnish. Finish off with dollops of coriander & chilli pesto. Scrumptious, Chef!
ROAST PUMPKIN & Onion
Preheat the oven to 200°C. Spread out the pumpkin pieces and Onion wedges on a roasting tray. Coat in oil, half of the Spice Mix to taste, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
START YOUR SOUP
Boil the kettle. Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, add in the grated garlic and the remaining Spice Mix to taste. Fry for about a minute until fragrant. Stir in the rinsed pearled barley, the vegetable stock, and 700ml of boiling water. Bring back up to the boil, then reduce the heat and allow it to simmer for 25-30 minutes. Stir occasionally as the water is absorbed and only add more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and remove from the heat.
FINISH IT OFF
When the veggies are cooked through and soft, pop them in a blender or food processor. Add 200ml of boiling water and the coconut cream, reserving a little for garnish. Blend until smooth. Return the soup to the pot over a medium heat. Add the cooked barley and sliced biltong, reserving some for garnish. Stir until heated through and season to taste.
WARM YOUR BELLY!
Warm up some bowls for the soup! Serve some hearty pumpkin and barley soup with a swirl of the remaining coconut cream and use the remaining Ostrich biltong for garnish. Finish off with dollops of coriander & chilli pesto. Scrumptious, Chef!
ROAST PUMPKIN & Onion
Preheat the oven to 200°C. Spread out the pumpkin pieces and Onion wedges on a roasting tray. Coat in oil, half of the Spice Mix to taste, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
START YOUR SOUP
Boil the kettle. Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, add in the grated garlic and the remaining Spice Mix to taste. Fry for about a minute until fragrant. Stir in the rinsed pearled barley, the vegetable stock, and 1.4L of boiling water. Bring back up to the boil, then reduce the heat and allow it to simmer for 25-30 minutes. Stir occasionally as the water is absorbed and only add more only if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and remove from the heat.
FINISH IT OFF
When the veggies are cooked through and soft, pop them in a blender or food processor. Add 400ml of boiling water and the coconut cream, reserving a little for garnish. Blend until smooth. Return the soup to the pot over a medium heat. Add the cooked barley and sliced biltong, reserving some for garnish. Stir until heated through and season to taste.
WARM YOUR BELLY!
Warm up some bowls for the soup! Serve some hearty pumpkin and barley soup with a swirl of the remaining coconut cream and use the remaining Ostrich biltong for garnish. Finish off with dollops of coriander & chilli pesto. Scrumptious, Chef!
Frequently Asked Questions
What is the preparation time for PERKY PUMPKIN & BARLEY SOUP?
The preparation time for PERKY PUMPKIN & BARLEY SOUP with coriander-chilli pesto & ostrich biltong chunks is between 15 and 25 minutes.
What is the total time required to make PERKY PUMPKIN & BARLEY SOUP with coriander-chilli pesto & ostrich biltong chunks?
The total time required to make PERKY PUMPKIN & BARLEY SOUP with coriander-chilli pesto & ostrich biltong chunks is between 40 and 55 minutes.
How many servings does PERKY PUMPKIN & BARLEY SOUP provide?
4 servings
What are the main ingredients in PERKY PUMPKIN & BARLEY SOUP?
Coconut Cream, Garlic Clove, Garlic Cloves, Indian Spice Mix, Onion, Onions, Ostrich, Ostrich Biltong, Pearled Barley, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Vegetable Stock Sachet
What is the nutritional information of PERKY PUMPKIN & BARLEY SOUP?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare PERKY PUMPKIN & BARLEY SOUP?
FINISH IT OFF: When the veggies are cooked through and soft, pop them in a blender or food processor. Add 200ml of boiling water and the coconut cream, reserving a little for garnish. Blend until smooth. Return the soup to the pot over a medium heat. Add the cooked barley and sliced biltong, reserving some for garnish. Stir until heated through and season to taste. ROAST PUMPKIN & ONION: Preheat the oven to 200°C. Spread out the pumpkin pieces and onion wedges on a roasting tray. Coat in oil, half of the Spice Mix to taste, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. WARM YOUR BELLY!: Warm up some bowls for the soup! Serve some hearty pumpkin and barley soup with a swirl of the remaining coconut cream and use the remaining ostrich biltong for garnish. Finish off with dollops of coriander & chilli pesto. Scrumptious, Chef! START YOUR SOUP: Boil the kettle. Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, add in the grated garlic and the remaining Spice Mix to taste. Fry for about a minute until fragrant. Stir in the rinsed pearled barley, the vegetable stock, and 700ml of boiling water. Bring back up to the boil, then reduce the heat and allow it to simmer for 25-30 minutes. Stir occasionally as the water is absorbed and only add more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary and remove from the heat.
What should be prepared from my kitchen to make PERKY PUMPKIN & BARLEY SOUP?
Coconut Cream, Garlic Clove, Garlic Cloves, Indian Spice Mix, Onion, Onions, Ostrich, Ostrich Biltong, Pearled Barley, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Vegetable Stock Sachet
How many calories does PERKY PUMPKIN & BARLEY SOUP have?
calories
How much fat content does PERKY PUMPKIN & BARLEY SOUP have?
grams
Woolies Products in this dish
