Pumpkin Soup

Pumpkin Soup

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

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

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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.