/Hearty pumpkin soup with yoghurt using beef bone broth

Hearty pumpkin soup with yoghurt using beef bone broth

This is a delicious, warming and nutrient dense pumpkin soup for winter.

We used the Brennaissance Beef bone broth as it is such a rich nutrient dense beef stock in its own right & the beauty of winter is that we can turn the goodness of bone broth into delicious soups so easily.

Those of you who familiar with our Brennaissance Boran Beef know that it is distinctive in its very full bodied beef flavor. The stock made from these bones is very full bodied and considering these animals have been on biodiverse Veldt only for a minimum of 5 years. This results in the goodness that seeps into he broth from these bones that I think is unparalleled. So to combine that goodness at a time when our immune systems need a boost, is fantastic. This recipe combines our our organic and seasonal pumpkins rich in beta carotene and vitamin c and then to take advantage of our Gourmet Greek special on a full – unskimmed 1 litre tub gives you something special to warm up this long week-end with.

This recipe is easy and versatile, you could add the juice of oranges in while we have organic oranges in – something we wait a year for each time so a treasure when we have them or any warming spices to the onion, garlic and rosemary you start the soup with.

Seasons, organic cooking at its best, it’s time to celebrate these beautiful 9kg on average pumpkins – natures gift for us for the nutrition we need in Winter.

Creamy vegetable soup cookies and kate
Hearty pumpkin soup with yoghurt - beef bone broth
Print Recipe
We used the Brennaissance Beef bone broth as it is such a rich nutrient dense beef stock in its own right & the beauty of winter is that we can so easily turn the goodness of bone broth into delicious soups. Those of you who familiar with sour Brennaissance Boran Beef know that it is distinctive in its very full bodied beef flavor. The stock made from these bones is very full bodied and considering these animals have been on biodiverse Veldt only for a minimum of 5 years, the goodness that seeps into he broth from these bones I think unparalleled. So to combine that goodness at a time when our immune systems need a boost, with our organic and seasonal pumpkins rich in beta carotene and vitamin c and then to take advantage of our Gourmet Greek special on a full - unskimmed 1 litre tub gives you something special to warm up this long week-end with.  This recipe is easy and versatile, you could add the juice of oranges in while we have organic oranges in - something we wait a year for each time so a treasure when we have them or any warming spices to the onion, garlic and rosemary you start the soup with.  Seasons, organic cooking at its best, it's time to celebrate these beautiful 9kg on average pumpkins - natures gift for us for the nutrition we need in Winter. 
Servings Prep Time
6 - 8 people 40 minutes
Cook Time
40 minutes
Servings Prep Time
6 - 8 people 40 minutes
Cook Time
40 minutes
Creamy vegetable soup cookies and kate
Hearty pumpkin soup with yoghurt - beef bone broth
Print Recipe
We used the Brennaissance Beef bone broth as it is such a rich nutrient dense beef stock in its own right & the beauty of winter is that we can so easily turn the goodness of bone broth into delicious soups. Those of you who familiar with sour Brennaissance Boran Beef know that it is distinctive in its very full bodied beef flavor. The stock made from these bones is very full bodied and considering these animals have been on biodiverse Veldt only for a minimum of 5 years, the goodness that seeps into he broth from these bones I think unparalleled. So to combine that goodness at a time when our immune systems need a boost, with our organic and seasonal pumpkins rich in beta carotene and vitamin c and then to take advantage of our Gourmet Greek special on a full - unskimmed 1 litre tub gives you something special to warm up this long week-end with.  This recipe is easy and versatile, you could add the juice of oranges in while we have organic oranges in - something we wait a year for each time so a treasure when we have them or any warming spices to the onion, garlic and rosemary you start the soup with.  Seasons, organic cooking at its best, it's time to celebrate these beautiful 9kg on average pumpkins - natures gift for us for the nutrition we need in Winter. 
Servings Prep Time
6 - 8 people 40 minutes
Cook Time
40 minutes
Servings Prep Time
6 - 8 people 40 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Roasting the pumpkin
  1. Pre-heat oven to 200 degrees celcius.
  2. If your bone broth stock is frozen, decant it into a saucepan on low heat to defrost.
  3. Slice pumpkin into chunks for roasting.
  4. Place the chopped pumpkin into a roasting tray. Add a glut of olive oil all over, rock or sea salt and freshly ground black pepper.
  5. Roast the pumpkin until it is just starting to caramelize on the outside - this should take approx 40 minutes. You want to take it to this state as you get a sweet caramel additional tone to the soup that is delicious.
Making the soup
  1. While your pumpkin is roasting - heat 2tb olive oil and the butter in a heavy based pot on medium heat. 
  2. Add the onions, garlic, rosemary and chilli if using and whatever other herbs you want to add - cook gently so that the onions sweeten gradually and the rosemary and garlic flavour them.
  3. When your onions are translucent - transfer this mix into a food processor.
  4. Add the roasted pumpkin and the bone broth into the food processor and blend until smooth. 
  5. A high powered blender or hand blender can be used if you don't have a food processor. If you have a hand held blender just add the pumpkin then to the pot with the onion, garlic and herb mix and hand blend.
  6. Remove the mix from the blender and add back to the pot that you used to sweat the onion and garlic mix.
  7. Let it come to boil for approximately 5 minutes, then if you are adding orange juice - add that now and then turn the heat down to low.
  8. Once the heat is down and it is no longer boiling, add the yoghurt, whisk it through until it combines and is heated with the soup.
  9. Keep the heat on low. No need to boil again or the yogurt will split 
  10. Your soup is ready now to serve. Serve with a swirl of Mooberry cream and some rosemary to garnish.
Recipe Notes

Bacon works beautifully with this recipe. The Jewell & Co signature smoked pork belly bacon cam crown this soup if you fancy. Just finely chop, pre-fry and add it to top the soup with the garnish.

By |2017-12-08T09:21:42+00:00Jun 15th, 2016|Recipes|0 Comments

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