Pumpkin and Eggplant Soup with ZA'ATAR - Ziggys Fresh | Fyshwick
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Pumpkin and Eggplant Soup with ZA’ATAR

Pumpkin and Eggplant Soup with ZA’ATAR

A soup filled with Middle Eastern flavours that comes together so easily – yes please! Roasting veggies then blitzing them is one of the easiest ways to get a hearty soup on the table.


1/2 butternut pumpkin
1 eggplant, halved lengthways
2 cups beef stock (or veggie if you prefer)
1 tablespoon za’atar spice
3 tablespoons olive oil
1 teaspoon paprika
1/2 cup cream, fresh coriander and dill for serving


Preheat oven to 200°. Place the pumpkin and eggplant into a tray and drizzle with olive oil. Sprinkle with paprika and za’atar spice.

Roast for approximately 1 hour or until soft and collapsed.

Scoop out the pumpkin and the eggplant, place into a blender with warmed stock. Blitz until smooth.

Season to taste and serve with a drizzle of cream and fresh herbs, as pictured.

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