Pumpkin Soup

Pumpkin season is a great time to produce an impressive yet easy-to-make soup for your guests.

• 1 kg pumpkin, chopped
• 1 orange, cut in half
• 500 ml stock
• A bunch of fresh thyme
• Salt and pepper
• Biltong, chopped

If you are using a whole pumpkin, carefully cut a circle out of the top of the fruit – angle the knife inwards towards the centre so the ‘lid’ comes out intact and can be used later. Scoop out the pumpkin flesh – a corer and spoon work well for this task. Steam the pumpkin flesh with the orange until it is soft. Remove the orange and squeeze all the juice into a blender. Add the pumpkin and some stock and blend in batches. Place the soup in a saucepan and reheat. Add fresh thyme leaves and check the seasoning. When it is just right, pour the soup into the pumpkin shell and garnish with a sprinkle of chopped biltong. Serve with chunks of crispy bread.