Ginger Chilli Roast Pumpkin Soup
Servings 6
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
Soup
- 1.4kg pumpkin, peeled and cubed
- 1 tsp Hinds Spices Crushed Chillies
- 60ml olive oil or canola oil
- Salt to season
- 1 tsp Hinds Spices Mild & Spicy Curry Powder
- ¼ tsp Hinds Spices Pure Ground Ginger
- 1 x 400 ml coconut cream
- 2 tsp vegetable stock or chicken stock powder
Soup Topping
- 1 x 400g tin
Rhodes Quality Butter Beans in Brine , drained and rinsed - 1 disc feta, crumbled
- 1 x can
Rhodes Quality Whole Kernel Corn in Brine , drained and fried - Handful chopped coriander
- 2 spring onions, sliced
METHOD
Soup
- Preheat the oven to 180°C.
- Combine the pumpkin, Hinds Crushed Chillies, oil and salt in a large roasting tray. Roast the pumpkin for 35 minutes until soft and completely cooked.
- In a large pot, at a low temperature, heat a drizzle of oil then add the Hinds Spices Mild & Spicy Curry Powder, Hinds Pure Ground Ginger, coconut cream and stock powder. Once the coconut cream is warm, add the cooked pumpkin.
- Using a hand blender or food processor, blend the soup until smooth.
- Slowly add ¼ cup of boiling water at a time until you are happy with the consistency. If you would like to make the soup thinner, add more water.
Soup Topping
- Combine the Rhodes Quality Butter Beans in Brine, crumbled feta, fried sweetcorn, coriander and spring onion in a bowl.
- Add a spoonful of the topping to the soup and serve.
Chef's Tip
- Serve with vetkoek or toasted bread.
