Organic Pumpkin Brazilian Soup with Crunchy Ciabatta
This soup is inspired by a Brazilian fish stew called Moqueca. Traditionally this dish would be made with firm white fish but this is a vegetarian soup so we have used pumpkin, coconut milk and chickpeas instead. We have kept the base ingredients traditional using coriander, chilli and tomato. The combination of these ingredients make this a delicious and unique soup.
Number of servings
Ingredients
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1 Brown Onion
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1 Garlic Clove
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300 Gram Kent Pumpkin
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200 Gram Chickpeas
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1 Green Capsicum
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400 Gram Coconut Milk
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4 Tbsp Tomato paste/vege stock 1:1
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1⁄3 Bunch Silverbeet
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1⁄2 Small Bunch Coriander
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2 Tsp Chilli Flakes
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1 Tsp Lime Juice
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1 Ciabatta Roll (170g)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Baking Tray
1 Prepare Ingredients
Pre heat oven to 180°C. Peel and dice onion and garlic. Dice capsicum, removing the seeds. Peel and dice pumpkin into 1-2cm pieces. Remove tough stalks from silverbeet and cut into bite size pieces. Pick coriander leaves, discarding stems. Rinse and drain chickpeas.
2 Start Soup
Heat a pot over medium heat with a drizzle of oil. Add onion and garlic and cook for 2 minutes. Add capsicum and dry spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.
Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.
3 Finish Soup
Add pumpkin, chickpeas, tomato paste/vege stock, coconut milk and 2 cups of water. Stirring so all ingredients are mixed together and simmer for about 15-20 minutes, until pumpkin is soft. Add silverbeet, lime juice and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.
Tip! If the heat is too high the coconut milk might split.
4 You Plate It!
Wrap ciabatta in foil and heat in the oven for 3-4 minutes, until warmed through and crisp. Divide soup between bowls. Garnish with coriander, and chilli flakes. Serve with ciabatta on the side. Enjoy!
Tip! Leave out the chilli flakes if you prefer less heat and to make the dish kid-friendly.
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