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Banhoek Chilli Oil Pumpkin Soup

Banhoek Chilli Oil Pumpkin Soup

Ingredients:

  • +-1.2 kg whole pumpkin (chopped)
  • 1 medium onion (chopped
  • 400 g potato (peeled and cubed)
  • 20 ml Banhoek Chilli Oil
  • 50 g butter
  • 2 cloves garlic (peeled and chopped)
  • 1/4 cup sauvignon blanc
  • 1 cup stock (veg/chicken/beef)
  • 1 tsp smoked paprika
  • 1/2 tsp all spice
  • 1/4 tsp cayenne pepper
  • 250 ml pouring cream

Method:

  • Pre-heat oven to 200 degrees celsius.
  • Cut the pumpkin in half lengthwise and remove the seeds.
  • Place pumpkin skin side up in a big enough oven tray and add water (about 1cm), cover with foil and bake for 40-45 minutes.
  • While you’re waiting, cut the onion and garlic and set aside.
  • Peel and cube the potato and place in water.
  • Take a big enough pot, add the Banhoek Chilli Oil, butter and sauté onions and garlic on low heat until translucent.
  • Add the wine, let the alcohol cook off.
  • Add the stock and potato and simmer until potato is completely soft.
  • Remove from heat.
  • Pumpkin: After 40 minutes, take a fork and pierce the skin of the pumpkin. If there is no resistance, pumpkin is completely cooked. With a spoon, remove all the flesh and add to the pot with potato.
  • Add all the spices and cream and cook for another 5 minutes on low heat, stirring occasionally to prevent burning.
  • Blend till smooth
  • Serve and enjoy with freshly baked bread, toasted bread, croutons or even toasted crushed hazelnuts.

Optional variations:

You can add protein (bacon, chicken or beef)

Vegan substitutes:

Swap cream for extra veg stock or milk alternative

Swap butter for coconut oil, rapeseed oil etc.