Creamy Pumpkin Cashew Soup

4 Pax
PREP TIME                       
50 Minutes


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


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

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