eCook Meal
PERKY PUMPKIN & BARLEY SOUP
with coriander-chilli pesto & ostrich biltong chunks
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R361.44
for 4 servings · R90.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Ostrich Biltong needs 240 gSliced Ostrich Biltong 400 g 400 g at R314.99 · 60% of packR188.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Vegetable Stock Sachet needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Pearled Barley
- Pesto Princess Coriander & Chilli Pesto
- Indian Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Indian Spice Mix, Onion, Ostrich, Ostrich Biltong, Pearled Barley, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Vegetable Stock
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. 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. 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!
What should be prepared from my kitchen to make PERKY PUMPKIN & BARLEY SOUP?
Coconut Cream, Garlic, Indian Spice Mix, Onion, Ostrich, Ostrich Biltong, Pearled Barley, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Vegetable Stock
How many calories does PERKY PUMPKIN & BARLEY SOUP have?
calories
How much fat content does PERKY PUMPKIN & BARLEY SOUP have?
grams