eCook Meal
SPICED PUMPKIN SOUP
with Mrs Balls chutney, fresh cream & a cheesy broodjie
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.65
for 4 servings · R33.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 5Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
-
Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 20% of packR7.80
-
Medium Curry Powder needs 20 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Mrs Balls Chutney
- Klein River Stanford Cheese
- NOMU Indian Rub
- Pesto Princess Coriander & Chilli Pesto
- Schoon Country Loaf - 8 slices
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SPICED PUMPKIN SOUP?
The preparation time for SPICED PUMPKIN SOUP with Mrs Balls chutney, fresh cream & a cheesy broodjie is between 15 and 25 minutes.
What is the total time required to make SPICED PUMPKIN SOUP with Mrs Balls chutney, fresh cream & a cheesy broodjie?
The total time required to make SPICED PUMPKIN SOUP with Mrs Balls chutney, fresh cream & a cheesy broodjie is between 45 and 55 minutes.
How many servings does SPICED PUMPKIN SOUP provide?
4 servings
What are the main ingredients in SPICED PUMPKIN SOUP?
Cream, Garlic, 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
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?
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. 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! 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.
What should be prepared from my kitchen to make SPICED PUMPKIN SOUP?
Cream, Garlic, 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
How many calories does SPICED PUMPKIN SOUP have?
calories
How much fat content does SPICED PUMPKIN SOUP have?
grams