750 g

pork neck steak

45 ml

olive or cooking oil of choice


medium onion, chopped


medium potato, chopped

2 cloves

garlic, crushed

2 ml

ground cumin


medium butternuts, peeled, pitted and cubed

750 ml

beef or chicken stock

15 ml

fresh thyme or parsley, chopped (equivalent to 5 ml dry)


salt & freshly ground black pepper


black pepper for garnishing


Heat half the oil in a heavy based pot, add the pork and brown until golden. Remove and set aside.

Heat the remaining oil in the same pot, add onion and garlic and sauté for a few minutes until soft.

Add cumin and fry for 1 minute.

Add the cubed butternut and potato and sauté lightly for 2 minutes.

Add stock, herbs and seasoning and bring to the boil, then cover and reduce heat and allow to simmer for 15 minutes. Remove from heat.

Mash butternut to soup consistency and add stock or water if required then return to heat and add the cooked pork and simmer for 10 minutes.

Garnich with black pepper and serve hot.


Substitute curry powder for the cumin.

Add sherry before serving.

Add chilli to spice things up.

Add cooked pasta noodles to make the soup more filling.

Recipe courtesy of SAPPO.

This recipe is Banting friendly.