Beef Biltong Buy Biltong

Fuel Your Life

biltong blog

Read All

Stryve Life

Let's Talk Food

Adventure

biltong
7 TIPS FOR BUSY MOMS DURING THE HOLIDAYS
Life is always busy, but the holidays register on a whole ‘nother level—and, Mom, we know that you’re feeling the Read more.
NOT SO BASIC GRAB-N-GO HOLIDAY SNACKS
You’re probably tired of the same ol’ snacks and so are we. Who wants to be basic!? Not us. Whether Read more.
biltong jerky
Our New Facility is Open!
Yesterday, our Stryve team cut the ribbon on the new 52,000 square foot manufacturing facility in Madill, OK. Stryve is Read more.

Classic Pumpkin Soup with Sliced Beef Biltong

Posted on

Classic Pumpkin Soup with Sliced Beef Biltong

Biltong pumpkin soup




Classic Pumpkin Soup with Sliced Beef Biltong

Ingredients

  • 2.4 lb pumpkin, unpeeled weight
  • 1 onion, sliced (white, brown, yellow)
  • 2 garlic cloves, peeled whole
  • 3 cups vegetable or chicken broth, low sodium
  • 1 Cup of Water
  • Salt and Pepper

Instructions

  1. Cut the pumpkin into 2.25" slices. Cut the skin off, scrape seeds out, and then cut into chunks.
  2. Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.
  3. Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender.
  4. Season to taste with salt and pepper, then stir in cream. Never boil soup after adding cream because it will separate!
  5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.
  6. Top with several tender slices of biltong—pick your favorite flavor; each one will add a different twist to your soup.

Recipe adapted from “Pumpkin Soup by Nagi”. Click link for additional tips and videos on how to choose your pumpkins, milk vs cream, and more!

Find Spicy Peri Peri and Smoked Sliced Biltong at select Walmarts today! Download the ibotta app and receive $3.00 cash back.

Leave a Reply

Your email address will not be published. Required fields are marked *

Feed Your Feed