DifficultyBeginnerYields6 ServingsTotal Time40 mins
Ginger Chili Roast Pumpkin Soup 1

Ingredients

Soup
 1,4 kg pumpkin, peeled and cubed
 1 tsp Hinds Crushed Chillies
 60 ml olive oil or canola oil
 Salt to season
 1 tsp Pakco Mild & Spicy Curry Powder
 ¼ tsp Hinds Pure Ground Ginger
 1 x 400 ml coconut cream
 2 tsp vegetable stock or chicken stock powder
Soup Topping
 1 x 400 g 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
1

1 Preheat the oven to 180°C.

2

2 Combine the pumpkin, Hinds Crushed Chillies, oil and salt in a large roasting tray. Roast the pumpkin for 30 - 40 minutes until soft and completely cooked.

3

3 In a large pot, at a low temperature, heat a drizzle of oil then add the Pakco Mild & Spicy Curry Powder, Hinds Pure Ground Ginger, coconut cream and stock powder. Once the coconut cream is warm, add the cooked pumpkin.

4

4 Using a hand blender or food processor, blend the soup until smooth.

5

5 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
6

1 Combine the Rhodes Quality Butter Beans in Brine, crumbled feta, fried sweetcorn, coriander and spring onion in a bowl.

7

2 Add a spoonful of the topping to the soup and serve.

Chef's Tip
8

Serve with vetkoek or toasted bread.

Share this recipe

Ingredients

Soup
 1,4 kg pumpkin, peeled and cubed
 1 tsp Hinds Crushed Chillies
 60 ml olive oil or canola oil
 Salt to season
 1 tsp Pakco Mild & Spicy Curry Powder
 ¼ tsp Hinds Pure Ground Ginger
 1 x 400 ml coconut cream
 2 tsp vegetable stock or chicken stock powder
Soup Topping
 1 x 400 g 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

Directions

Soup
1

1 Preheat the oven to 180°C.

2

2 Combine the pumpkin, Hinds Crushed Chillies, oil and salt in a large roasting tray. Roast the pumpkin for 30 - 40 minutes until soft and completely cooked.

3

3 In a large pot, at a low temperature, heat a drizzle of oil then add the Pakco Mild & Spicy Curry Powder, Hinds Pure Ground Ginger, coconut cream and stock powder. Once the coconut cream is warm, add the cooked pumpkin.

4

4 Using a hand blender or food processor, blend the soup until smooth.

5

5 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
6

1 Combine the Rhodes Quality Butter Beans in Brine, crumbled feta, fried sweetcorn, coriander and spring onion in a bowl.

7

2 Add a spoonful of the topping to the soup and serve.

Chef's Tip
8

Serve with vetkoek or toasted bread.

Ginger Chilli Roast Pumpkin Soup
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