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Pumpkin & Ginger Soup


Please enjoy this specially made Home Style recipe, made with great-tasting Barambah Organics products.

Ingredients

  • 1 x 2kg whole butternut pumpkin
  • 1 red onion left whole
  • 2-3 cloves of garlic, skin on
  • Olive oil, for drizzling
  • Sea salt
  • 750ml chicken stock
  • 150ml Barambah Organics cream
  • 1 tablespoon of maple syrup
  • Freshly grated knob of ginger
  • Fresh parsley and quark to serve

Method

  1. Preheat oven to 220°C.
  2. Place the diced pumpkin and whole onion on a baking tray.
  3. Wrap the garlic loosely in foil (to avoid burning) and drizzle with a little olive oil.
  4. Drizzle the pumpkin and onion with a little oil and sprinkle with salt.
  5. Bake for 1 hour or until the pumpkin is just soft and starting to brown.
  6. Scoop the onion flesh away from its skin and add to the blender with the pumpkin.
  7. Squeeze the garlic directly out of it’s skin and in to the blender.
  8. Add 1 cup (250ml) of the chicken stock and blend until smooth.
  9. Pour the mixture into a saucepan, add remaining stock, cream and maple syrup.
  10. A little freshly grated ginger and heat through.
  11. Serve with a generous dollop of quark and sprinkle of parsley.

Enjoy!

So fresh...from Paddock to Plate