What are the main ingredients in SPICED PUMPKIN SOUP?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Blender

What is the nutritional information of SPICED PUMPKIN SOUP?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare SPICED PUMPKIN SOUP?

BLEND YOUR SOUP: Pour the contents of the pot into a blender or food processor and blend until smooth. Return it to the pot and stir through three-quarters of the cream, reserving a little for garnish. Season to taste and pop on a lid. Keep warm over a low heat while you toast the broodjies, stirring occasionally. ROAST PUMPKIN PIECES: Preheat the oven to 200°C. Spread out the pumpkin cubes on a roasting tray. Coat in oil, some seasoning, and the Indian Rub to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. GET COOKIN’: When the pumpkin is nearing completion, boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for a minute until fragrant, shifting regularly. Add the vegetable stock, 400ml of boiling water, and the curry powder to taste. Stir for a minute until combined. Add in the cooked pumpkin and simmer for 3-4 minutes until it absorbs the flavour from the sauce. Remove from the heat on completion. TOAST THE BROODJIES: Place a regular pan or a grill pan over a medium heat. When hot, grill the broodjies on one side for 2 minutes until golden. Flip and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese should be melted. Allow to drain on some paper towel before serving. BROODJIE PREP: Butter each slice of country loaf on one side. Use three-quarters of the coriander & chilli pesto to spread over the unbuttered sides (reserving the rest for garnish). Smear the chutney over the pesto. Sprinkle some grated Stanford cheese on top of the chutney and season to taste. Place another slice on top, buttered-side up. Repeat for the other broodjie. Set aside for grilling. COSY UP!: Fill some bowls with the creamy pumpkin soup. Partially stir through the remaining cream and pesto so they create swirls. Serve with the cheesy broodjies on the side for dunking. Scrumptious, Chef!

What should be prepared from my kitchen to make SPICED PUMPKIN SOUP?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Blender

SPICED PUMPKIN SOUP

Oven-caramelised pumpkin, garlic, onion, and spices – whizzed smooth, swirled with cream, and served with a toasty or “broodjie”. But, not just any broodjie: local cheese, chutney, and coriander-chilli pesto on Schoon’s country loaf.

SPICED PUMPKIN SOUP

with Mrs Balls chutney, fresh cream & a cheesy broodjie

Hands on Time: 15 - 25 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Fresh Cream
Garlic Cloves
Klein River Stanford Cheese
Medium Curry Powder
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Pesto Princess Coriander & Chilli Pesto
Pumpkin Chunks
Schoon Country Loaf
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel
Blender

Serves 1

ROAST PUMPKIN PIECES
Preheat the oven to 200°C. Spread out the pumpkin cubes on a roasting tray. Coat in oil, some seasoning, and the Indian Rub to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BROODJIE PREP
Butter both slices of country loaf on one side. Use three-quarters of the coriander & chilli pesto to spread over the unbuttered sides (reserving the rest for garnish). Smear the chutney over the pesto. Sprinkle some grated Stanford cheese on top of the chutney and season to taste. Place another slice on top, buttered-side up. Set aside until ready for grilling.
GET COOKIN’
When the pumpkin is nearing completion, boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft, shifting occasionally. Add the grated garlic and fry for a minute until fragrant, shifting regularly. Add the vegetable stock, 300ml of boiling water, and the curry powder to taste. Stir for a minute until combined. Add in the cooked pumpkin and simmer for 2-3 minutes until it absorbs the flavour from the sauce. Remove from the heat on completion.
BLEND YOUR SOUP
Pour the contents of the pot into a blender or food processor and blend until smooth. Return it to the pot and stir through three-quarters of the cream, reserving a little for garnish. Season to taste and pop on a lid. Keep warm over a low heat while you toast the broodjie, stirring occasionally.
TOAST THE BROODJIE
Place a regular pan or a grill pan over a medium heat. When hot, grill the broodjie on one side for 2 minutes until golden. Flip and grill for 2 minutes on the other side until golden. On completion, the cheese should be melted. Allow to drain on some paper towel before serving.
COSY UP!
Fill a bowl with the creamy pumpkin soup. Partially stir through the remaining cream and pesto so they create swirls. Serve with the cheesy broodjie on the side for dunking. Scrumptious, Chef!

Pumpkin Chunks - 250g
NOMU Indian Rub - 5ml
Schoon Country Loaf - 2 slices
Pesto Princess Coriander & Chilli Pesto - 15ml
Mrs Balls Chutney - 15ml
Klein River Stanford Cheese - 50g
Onion - 1
Garlic Cloves - 2
Vegetable Stock - 7.5ml
Medium Curry Powder - 5ml
Fresh Cream - 100ml

Download the Recipe

Serves 2

ROAST PUMPKIN PIECES
Preheat the oven to 200°C. Spread out the pumpkin cubes on a roasting tray. Coat in oil, some seasoning, and the Indian Rub to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BROODJIE PREP
Butter each slice of country loaf on one side. Use three-quarters of the coriander & chilli pesto to spread over the unbuttered sides (reserving the rest for garnish). Smear the chutney over the pesto. Sprinkle some grated Stanford cheese on top of the chutney and season to taste. Place another slice on top, buttered-side up. Repeat for the other broodjie. Set aside for grilling.
GET COOKIN’
When the pumpkin is nearing completion, boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for a minute until fragrant, shifting regularly. Add the vegetable stock, 400ml of boiling water, and the curry powder to taste. Stir for a minute until combined. Add in the cooked pumpkin and simmer for 3-4 minutes until it absorbs the flavour from the sauce. Remove from the heat on completion.
BLEND YOUR SOUP
Pour the contents of the pot into a blender or food processor and blend until smooth. Return it to the pot and stir through three-quarters of the cream, reserving a little for garnish. Season to taste and pop on a lid. Keep warm over a low heat while you toast the broodjies, stirring occasionally.
TOAST THE BROODJIES
Place a regular pan or a grill pan over a medium heat. When hot, grill the broodjies on one side for 2 minutes until golden. Flip and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese should be melted. Allow to drain on some paper towel before serving.
COSY UP!
Fill some bowls with the creamy pumpkin soup. Partially stir through the remaining cream and pesto so they create swirls. Serve with the cheesy broodjies on the side for dunking. Scrumptious, Chef!

Pumpkin Chunks - 500g
NOMU Indian Rub - 10ml
Schoon Country Loaf - 4 slices
Pesto Princess Coriander & Chilli Pesto - 30ml
Mrs Balls Chutney - 30ml
Klein River Stanford Cheese - 100g
Onion - 1
Garlic Cloves - 3
Vegetable Stock - 15ml
Medium Curry Powder - 10ml
Fresh Cream - 200ml

Download the Recipe

Serves 3

ROAST PUMPKIN PIECES
Preheat the oven to 200°C. Spread out the pumpkin cubes on a roasting tray. Coat in oil, some seasoning, and the Indian Rub to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BROODJIE PREP
Butter each slice of country loaf on one side. Use three-quarters of the coriander & chilli pesto to spread over the unbuttered sides (reserving the rest for garnish). Smear the chutney over the pesto. Sprinkle some grated Stanford cheese on top of the chutney and season to taste. Place another slice on top, buttered-side up. Repeat for the other broodjie. Set aside for grilling.
GET COOKIN’
When the pumpkin is nearing completion, boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for a minute until fragrant, shifting regularly. Add the vegetable stock, 400ml of boiling water, and the curry powder to taste. Stir for a minute until combined. Add in the cooked pumpkin and simmer for 3-4 minutes until it absorbs the flavour from the sauce. Remove from the heat on completion.
BLEND YOUR SOUP
Pour the contents of the pot into a blender or food processor and blend until smooth. Return it to the pot and stir through three-quarters of the cream, reserving a little for garnish. Season to taste and pop on a lid. Keep warm over a low heat while you toast the broodjies, stirring occasionally.
TOAST THE BROODJIES
Place a regular pan or a grill pan over a medium heat. When hot, grill the broodjies on one side for 2 minutes until golden. Flip and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese should be melted. Allow to drain on some paper towel before serving.
COSY UP!
Fill some bowls with the creamy pumpkin soup. Partially stir through the remaining cream and pesto so they create swirls. Serve with the cheesy broodjies on the side for dunking. Scrumptious, Chef!

Pumpkin Chunks - 500g
NOMU Indian Rub - 10ml
Schoon Country Loaf - 4 slices
Pesto Princess Coriander & Chilli Pesto - 30ml
Mrs Balls Chutney - 30ml
Klein River Stanford Cheese - 100g
Onion - 1
Garlic Cloves - 3
Vegetable Stock - 15ml
Medium Curry Powder - 10ml
Fresh Cream - 200ml

Download the Recipe

Serves 4

ROAST PUMPKIN PIECES
Preheat the oven to 200°C. Spread out the pumpkin cubes on a roasting tray. Coat in oil, some seasoning, and the Indian Rub to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BROODJIE PREP
Butter each slice of country loaf on one side. Use three-quarters of the coriander & chilli pesto to spread over the unbuttered sides (reserving the rest for garnish). Smear the chutney over the pesto. Sprinkle some grated Stanford cheese on top of the chutney and season to taste. Place another slice on top, buttered-side up. Repeat for each broodjie. Set aside for grilling.
GET COOKIN’
When the pumpkin is nearing completion, boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 2 minutes until fragrant, shifting regularly. Add the vegetable stock, 500ml of boiling water, and the curry powder to taste. Stir for a minute until combined. Add in the cooked pumpkin and simmer for 4-5 minutes until it absorbs the flavour from the sauce. Remove from the heat on completion.
BLEND YOUR SOUP
Pour the contents of the pot into a blender or food processor and blend until smooth. Return it to the pot and stir through three-quarters of the cream, reserving a little for garnish. Season to taste and pop on a lid. Keep warm over a low heat while you toast the broodjies, stirring occasionally.
TOAST THE BROODJIES
Place a regular pan or a grill pan over a medium heat. When hot, grill the broodjies on one side for 2 minutes until golden. Flip and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese should be melted. Allow to drain on some paper towel before serving. You may need to do this step in batches.
COSY UP!
Fill some bowls with the creamy pumpkin soup. Partially stir through the remaining cream and pesto so they create swirls. Serve with the cheesy broodjies on the side for dunking. Scrumptious, Chef!