Organic Pumpkin Brazilian Soup with Crunchy Ciabatta

Organic Pumpkin Brazilian Soup with Crunchy Ciabatta

  • 25 min
  • 547 calories

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


  • 1 Brown Onion 1 Brown Onion
  • 1 Garlic Clove 1 Garlic Clove
  • 300 Gram Kent Pumpkin 300 Gram Kent Pumpkin
  • 200 Gram Chickpeas 200 Gram Chickpeas
  • 1 Green Capsicum 1 Green Capsicum
  • 400 Gram Coconut Milk 400 Gram Coconut Milk
  • 4 Tbsp Tomato paste/vege stock 1:1 4 Tbsp Tomato paste/vege stock 1:1
  • 1⁄3 Bunch Silverbeet 13 Bunch Silverbeet
  • 1⁄2 Small Bunch Coriander 12 Small Bunch Coriander
  • 2 Tsp Chilli Flakes 2 Tsp Chilli Flakes
  • 1 Tsp Lime Juice 1 Tsp Lime Juice
  • 1 Ciabatta Roll (170g) 1 Ciabatta Roll (170g)

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Step-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...

Baking Tray

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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