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Zest Pumpkin Soup Recipe

Zest Pumpkin Soup - Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 15 – 20 mins


1kg Jap/butternut pumpkin (skinned and deseeded)
1 brown onion roughly chopped
1 jar Zest Indian Spice Paste
1 ltr veg stock (Stock Merchant) or
1 ltr water with one stock cube
300ml coconut cream


Preheat oven to 200°C. Toss pumpkin and onion in the whole jar of Zest Indian Spice Paste. Place in a heavy tray and roast for about 10 mins then toss again. Put back in the oven for another 10 mins or until the pumpkin is tender. Put roasted vegetables in blender with the stock and coconut cream and process to your desired texture. Season if required.

It’s great to roast 2 long red chillies along with the pumpkin and onion for an extra kick.
Add chopped coriander and the juice of half a lemon when blending.

Created by : Zest Byron Bay

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Sri Lankan Chickpea, Leek and Spinach Soup Recipe

Chickpea, Leek and Spinach Soup : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


1 tbsp Zest Sri Lankan Spice Paste
1 large leek
2 cloves garlic
1 large potato
750ml vegetable stock
1 tin chickpeas, drained
500g baby spinach
handful parsley
½ lemon juiced
2 tbsp olive oil
4 slices sour dough roughly broken into chunks
1 tsp Zest Indian Spice Paste


In a heavy based pot, cook leek and garlic in olive oil with Zest Sri Lankan Spice Paste until they are transparent. Add potato and parsley and stir in flavoured oil for 1 minute.

Add stock and chickpeas and bring to simmer.

Once potatoes are tender add lemon juice and spinach until it wilts, season to taste and heat for another minute.

Toss sour dough chunks in oil and sprinkle with Zest Indian Spice Paste. Roast in medium oven turning frequently until crisp and golden brown.

Scatter croutons on top of soup and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay