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!
Pumpkin Chunks - 250g
Onion - 1
Garlic Clove - 1
Indian Spice Mix - 10ml
Vegetable Stock Sachet - 1
Pearled Barley - 50ml
Coconut Cream - 100ml
Ostrich Biltong - 60g
Pesto Princess Coriander & Chilli Pesto - 15ml
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!
Pumpkin Chunks - 500g
Onion - 1
Garlic Cloves - 2
Indian Spice Mix - 20ml
Vegetable Stock Sachet - 1
Pearled Barley - 100ml
Coconut Cream - 200ml
Ostrich Biltong - 120g
Pesto Princess Coriander & Chilli Pesto - 30ml
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!
Pumpkin Chunks - 500g
Onion - 1
Garlic Cloves - 2
Indian Spice Mix - 20ml
Vegetable Stock Sachet - 1
Pearled Barley - 100ml
Coconut Cream - 200ml
Ostrich Biltong - 120g
Pesto Princess Coriander & Chilli Pesto - 30ml
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!
Pumpkin Chunks - 1000g
Onions - 2
Garlic Cloves - 4
Indian Spice Mix - 40ml
Vegetable Stock Sachet - 2
Coconut Cream - 400ml
Pearled Barley - 200ml
Ostrich Biltong - 240g
Pesto Princess Coriander & Chilli Pesto - 60ml
Woolies Products in this dish
