Thank you. You will hear from us shortly.

Cuban Roasted Pumpkin and Carrot Soup
By Anjelica Alanne
Cuban Roasted Pumpkin and Carrot Soup
In this recipe
Preparation time:
10 - 15 mins
Cooking time:
60 mins
6 - 8
  • 1kg Kent pumpkin, skin and seeds removed, flesh cut into 2cm chunks
  • 4 carrots, tops removed and quartered
  • 1 brown onion, peeled and quartered
  • 8 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 jar Beerenberg Slow Cooker Cuban Mojo Pork
  • 1x 400g can coconut milk

Preheat the oven to 180°C. Place the pumpkin, carrot, onion and garlic in a large baking dish. Add the olive oil and jar of Beerenberg Slow Cooker Cuban Mojo Pork. Rub the sauce over the vegetables until coated and place in the oven. Cook for 1 hour, or until soft, rotating the vegetables every 20 minutes.

Place the vegetables in a blender or food processor with the coconut milk and 400ml water. Blend until smooth. This may need to be done in batches depending on the size of the blender. To serve, reheat in a large saucepan over low heat.