Soup Series – Curried Pumpkin Coconut Soup

This Curried Pumpkin Coconut Soup is ultimately my absolute most favourite of soups.I know I probably say that about most of the soups on my Soup Series but this is hands down on the  top of the list.

Curried Pumpkin Coconut Soup

I came across this Curried Pumpkin Coconut Soup when I worked in an office building with the most awesome coffee shop downstairs.In Winter this was my lunch every single day and I didn’t mind one bit because I loved it so much.I had totally forgotten about this amazing soup until my neighbor walked in with this giant pumpkin in her hands , there was a special at Food Lovers Market R 30.00 for two pumpkins so she spoiled us with one.FYI she loved the Curried Pumpkin soup I made with the pumpkin she bought.

Ingredients for curried pumpkin coconut soup:
  • ½ a Pumpkin
  • x1 Onion
  • x2 Tsp of crushed garlic
  • x1 tsb of grated ginger
  • x1 tsp of curry powder
  • ½ a can of Coconut Milk
  • 1 x sachet of Vegetable Stock
  • Pumpkin Seeds – Optional
  1. Peel and chop the pumpkin into smaller pieces (remove all seeds)
  2. Steam or roast the pumpkin until soft / cooked
  3. Prepare stock
  4. In a medium size saucepan drizzle some oli oil and add the chopped onion and crushed garlic,cook until soft
  5. When pumpkin is ready add to your saucepan ,sprinkle a pinch of salt and pepper – lower heat
  6. Add in the grated ginger and stir
  7. Add in the curry powder and stock (remember to prepare stock before hand) allow ingredients to cook , at this stage you can start to smell the amazing aroma permeating from your kitchen, cook for 15 minutes and stir from time to time.
  8. Remove from heat and liquidize (I use an immersion blender so everything remains in the pot) the soup
  9. Add in the Coconut Milk and stir – return to heat (low) for 5 minutes
  10. Serve – you can sprinkle pumpkin seeds on top or drizzle a little more coconut milk

Let me know if you give it a try.I know its my family’s favourite at the moment as we slowly creep into the colder months and with these grey clouds and spontaneous rain its just the perfect weather for soup.

Curried Pumpkin Coconut Soup

If you enjoying soups this season be sure to visit the rest of the soups and their recipes on the Soup Series

Bon Appétit

Easy Bread Sticks

I learnt  this easy way of making fresh bread at home in a matter of 30 minutes.Easy bread sticks are made using store bought bread dough.My Checkers always has stock in their fridges closest to the bakery and if you look at the pic below you will see how cheap it is.

Easy Bread Sticks

Plus there isnt much mess.Simply take out of the bag and divide dough in two.For a family of four half the dough is perfect. Dust your area with some flour and roll out into a  rectangle.

easy bread sticks

Place 3 – 4 tbs of butter or margarine in the microwave for 30 seconds and then add garlic powder and stir.Using a bastig brush cover your rolled out dough with the butter mixture.


Divide dough in the middle and begin to slice dough into long finger like bread sticks.Place in a preheated oven on 180C for 20-25 minutes.Remove from once they are done and brush them again with the butter mixture (Optional – add fresh or dried parsley to mixture before you brush it one).

Easy Bread Sticks

They best served warm but really they great anytime.

If you have been following my #soupseries you will know they ideal to accompany any soup instead of croutons.

Easy Bread Sticks

Bon Appétit





Soup Series – Prawn Soup

This is the ideal soup to serve when you hosting a Winter lunch or dinner , there’s  no word but divine when describing the last soup in my Soup Series.Its a pretty expensive soup to make seeing as I spent close to R 200.00 for 800g of prawns but like I said its well worth it.

  • 750g of Prawns ( I buy the already headless and peeled prawns)
  • 2 Onions (Med)
  • 4 Garlic Gloves
  • 1 Pkt of Carrots
  • 2 Turnips (Med)
  • 1 Tomato (Med)
  • ¼ Red Pepper
  • ¼ Green Pepper
  • ½ Chili
  • Sprinkle with Black Pepper to taste
  • Parsley
  • Olive Oil


Cook deveined prawns in water and salt for +/- 10 minutes, peel skins and cut into pieces (stock – you can make fish stock out of the skins and prawn heads)

Chop veggies into same size pieces in order to cook evenly.

Add a dab of olive oil to the bottom of your pot and fry the onions and garlic until transparent, add a little water and add the carrots, tomato, turnips and peppers until soft.

Liquidize all the vegetables once cooked. Then add the prawn stock (sieve leaving behind the skins and heads) and prawn pieces, bring to the boil and add the parsley. Allow to stand for a while.

Serve with toasted bread cut into small squares (croutons) or Woolworths Toasties.

Watch out for the next post when I show you how easy it is to make bread sticks (see above photos). or Click on the this link – Bread Sticks

Bon Appetite!

Soup Series – Roasted Garlic & Pea Soup

You will love the bright colour this soup has,just looking at it brightens you up on a gloomy Winters day and the wonderful aroma and taste well it’s divine.

Plan ahead when making this soup as you going to have a whole head of garlic in your oven for about 40min to and hour.Slice off the top of the head of garlic place in centre of a well oiled Pyrex dish or do what I do (I use those foil mini pie dishes that can be thrown away when I’m done with them)and drizzle with olive oil and place in the centre of your oven and bake at 180C.

in a pot with salted water place 400g of frozen peas and cook until the water starts to boil.Remove from heat and drain the peas and liquidize them until smooth (I go an extra step further and sieve it into my pot).

By this time the awesome aroma permeating from your kitchen is amazing,remove the garlic head from the oven and allow to cool before you squeeze all that awesomeness onto the peas.Add 2tbsp of butter , 2 tbsp of hard cheese such as Parmesan or any other hard cheese you prefer, make 500mls of watered stock and slowly add the stock to the pea puree until you have the soupy consistency you like and the taste is to your liking, do this over medium heat and stir occasionally.

You can definitely add pouring cream before serving.

Accompany your soup with a divine slice of bread.

bon appétit




Soup Series – Alphabet Chicken Soup

Continuing with our Soup Series , by far the staple and most favourite of favourites is the good old fashioned Alphabet Chicken Soup anytime , it’s not just when we sick that this bowl of comfort food is served.

I make ours with one free range chicken breast,carrots and an onion and the favourite ingredient is definitely the Alphabet Pasta that’s used in the soup.This soup is always made when one of us is not feeling to great, my little boys expect it without fail but it’s also a any-day-of-the-week kind of soup, I either make it for afterschool lunch or a starter soup before supper.

I remember as a child lifting my spoon and scanning through the letters trying to scramble them to form a word before it went into my mouth.Oddly I still find myself doing this even now.My little boy eats his and try’s to scramble the names of everyone in our family before the spoon goes into his mouth.

I have gotten a little more adventurous and grated rainbow carrots just to add a little more fun and colour to our soup, but then without thinking I liquidized the whole thing 🙁 .

Once again soups are pretty easy to make.

I use one free range chicken breasr (with the skin).Boil chicken pieces in salty water (water and one tsp salt) until well cooked along with one large onion and a tablespoon of crushed garlic , add one large carrot sliced or grated (optional).Once the chicken breast  is cooked remove from the broth onto a soup plate and let it stand.Add a cube of Knoor Chicken Stock to the broth and simmer,stirring every now and again.This is the time to add the tiny pasta such as the ABC pasta or the little stars – up to you but it has to be the small pastas.Cook until the pasta is soft.In the mean time shred the chicken and add to the soup.

Thats it!Serve hot and enjoy.

bon appétit



Soup Series – Roasted Butternut Soup

Organic Butternut soup just shouts “hello winter”! It’s by far the easiest Soup to make because all the veggies get tossed into a baking tray with a dribble of olive oil and plenty of garlic.This Roasted Butternut Soup is the easiest in the Soup Series but then again any soup is pretty easy to make and it’s a healthy meal.

I love the crispy bacon I serve it with as its the perfect marriage between the sweet roasted butternut and the saltiness of the bacon.Clean one or two butternuts depending on size.For my family I nice organic sized butternut is ideal for my family of 4.Remove the seeds and chop it up nicely, place this in a Pyrex along with one chopped onion an two tbs of crushed garlic.Season with salt and pepper along and drizzle olive oil all over.Place in a preheated oven for 30-40 minutes.Oven to be at 180 degrees Celsius.

Once all is soft and cooked remove from oven and place in a pot along with your liquid stock of choice.Mine is usually the organic chicken stock.

Liquidize the soup and cook for another 10-15 minutes on a medium heat.Add boiled water if you feel it is too thick.

Fry diced bacon and drain on a paper towel.Serve with soup.

bon appétit



Soup Series – Potato & Leek

Nothing says Winter more than a nice warm bowl of Soup, It got me thinking that over Winter I tend …(Like many households)to make soups.So over the course of the next few weeks I’m going to introduce you to my take on my family’s favourite soups with the Soup Series.

I first ate this soup way back when I was just a kid.We were on holiday in Germany visiting my aunt and uncle, I was a terrible fussy eater and so my awesome aunt usually had potato and leek soup as a starter knowing how much I liked it when I 1st tasted it, that way I could get away with not eating the main course or very little of it if I so chose to do so.

Its an absolute firm favourite in our household.

What you going to need (Ingredients)

  • Leeks (200g)
  • Potatoes – about 3-4 medium size potatoes peeled and cut into same size pieces (for even cooking)
  • One Chopped Onion
  • 2-3 tsp of crushed garlic
  • 1 Litre of Organic Vegetable Stock ( I love the Woolies one)
  • 250 ml Pouring Cream
  • Butter – about 20ml when melted
  • Bacon pieces – optional
  • salt and pepper to season

Melt the butter and fry the leeks,onion and garlic until soft.Add the potatoes and the vegetable stock.Allow to cook on medium heat for about 40 minutes stirring every now and again.Fry the bacon in the meantime and drain on a paper towel.When the potatoes are nice and soft remove from heat and liquidize.At this stage decide if you want ot add a little water depending on how thick or watery you like your soup , its also at this stage you can add your cream and then season to take.

Serve with the bacon bits on top.

bon appétit