Creamy Pumpkin Cashew Soup

11 Nov 2019

Serving Size – 4 pax
Preparation Time – 50 minutes

Creamy Cashew Roasted Pumpkin Soup with Kale Chips


  • 450g pumpkin, cut into large cubes
  • 400g vegetable/chicken broth
  • 250g water
  • 2 tsp olive oil
  • 80g brown onion, diced
  • 3 cloves garlic, smashed
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp mixed herbs
  • 95g roasted cashews (extra for garnish)
  • 15g kale, cut into 5cm slices
  • 1/2 tsp sesame oil
  • Salt and pepper to season/taste


  1. Preheat oven to 180ºC
  2. In a mixing bowl, combine pumpkin, garlic, 1 tsp olive oil, curry power, salt, pepper and mix well
  3. In a separate bowl, combine kale, sesame oil and mix well
  4. Place the pumpkin and kale on a baking tray lined with parchment paper
  5. Place tray in the oven – roast pumpkin for about half an hour, and kale for about 8-10 minutes then remove and set aside
  6. In a saucepan over medium heat, add 1 tsp olive oil and stir fry onion until softened
  7. Add turmeric, cumin, coriander, paprika and mixed herbs
  8. Continue to cook while pouring in the stock and water. Allow to simmer for about 5 minutes then remove from heat
  9. In a blender, add cooled pumpkin, cashews and stock mixture
  10. Purée the soup mixture until smooth
  11. Pour into bowls and top with more cashews and kale chips

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