Curried Pumpkin Soup & Crispy Falafel

A fragrant & creamy curry, ginger and coconut milk soup base is blended with roasted pumpkin. Finished off with a swirl of cashew nut cream cheese, toasted pumpkin seeds, and fresh parsley. Served with crispy falafels for dunking. Get ready to experience pumpkin paradise!

Curried Pumpkin Soup & Crispy Falafel

with cashew nut cream cheese & fresh parsley

4.8

Hands on Time: 15 - 35 minutes

Overall Time: 45 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Blender
  • Paper Towel
Photo of Curried Pumpkin Soup & Crispy Falafel
  1. GOLDEN PUMPKIN

    Preheat the oven to 200°C. Spread out the Pumpkin Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

  2. TIME TO PREP

    Peel and dice ½ of the Onion. Peel and grate the ginger. Rinse, pick, and roughly chop the parsley. Set aside.

  3. TOASTY SEEDS

    Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside for serving.

  4. SPICED SOUP BASE

    When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the grated ginger and the Curry Spice and fry for 1 minute until fragrant, shifting constantly. Add 250ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.

  5. BLEND AWAY!

    Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return the pot to medium heat and allow the soup to heat through. Add a splash of water if the soup is too thick. Remove from the heat, season (keep in mind the falafels are also salty!), and cover to keep warm.

  6. CRISPY FLAVOUR BOMBS

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel.

  7. SOUP’S READY!

    Bowl up a generous portion of the curried pumpkin soup. Drizzle over the cashew cream cheese in a swirl pattern. Crumble over the crispy falafel or serve them whole on the side for dunking. Sprinkle over the toasted Pumpkin Seeds and garnish with the chopped parsley. Beautiful, Chef!

  1. GOLDEN PUMPKIN

    Preheat the oven to 200°C. Spread out the Pumpkin Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

  2. TIME TO PREP

    Peel and dice ½ of the Onion. Peel and grate the ginger. Rinse, pick, and roughly chop the parsley. Set aside.

  3. TOASTY SEEDS

    Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside for serving.

  4. SPICED SOUP BASE

    When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the grated ginger and the Curry Spice and fry for 1 minute until fragrant, shifting constantly. Add 500ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.

  5. BLEND AWAY!

    Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return the pot to medium heat and allow the soup to heat through. Add a splash of water if the soup is too thick. Remove from the heat, season (keep in mind the falafels are also salty!), and cover to keep warm.

  6. CRISPY FLAVOUR BOMBS

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel.

  7. SOUP’S READY!

    Bowl up a generous portion of the curried pumpkin soup. Drizzle over the cashew cream cheese in a swirl pattern. Crumble over the crispy falafel or serve them whole on the side for dunking. Sprinkle over the toasted Pumpkin Seeds and garnish with the chopped parsley. Beautiful, Chef!

  1. GOLDEN PUMPKIN

    Preheat the oven to 200°C. Spread out the Pumpkin Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.

  2. TIME TO PREP

    Peel and dice the Onion. Peel and grate the ginger. Rinse, pick, and roughly chop the parsley. Set aside.

  3. TOASTY SEEDS

    Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside for serving.

  4. SPICED SOUP BASE

    When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the grated ginger and the Curry Spice and fry for 1 minute until fragrant, shifting constantly. Add 750ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.

  5. BLEND AWAY!

    Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return the pot to medium heat and allow the soup to heat through. Add a splash of water if the soup is too thick. Remove from the heat, season (keep in mind the falafels are also salty!), and cover to keep warm.

  6. CRISPY FLAVOUR BOMBS

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel.

  7. SOUP’S READY!

    Bowl up a generous portion of the curried pumpkin soup. Drizzle over the cashew cream cheese in a swirl pattern. Crumble over the crispy falafel or serve them whole on the side for dunking. Sprinkle over the toasted Pumpkin Seeds and garnish with the chopped parsley. Beautiful, Chef!

  1. GOLDEN PUMPKIN

    Preheat the oven to 200°C. Spread out the Pumpkin Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.

  2. TIME TO PREP

    Peel and dice the Onion. Peel and grate the ginger. Rinse, pick, and roughly chop the parsley. Set aside.

  3. TOASTY SEEDS

    Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside for serving.

  4. SPICED SOUP BASE

    When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the grated ginger and the Curry Spice and fry for 1 minute until fragrant, shifting constantly. Add 1L of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.

  5. BLEND AWAY!

    Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return the pot to medium heat and allow the soup to heat through. Add a splash of water if the soup is too thick. Remove from the heat, season (keep in mind the falafels are also salty!), and cover to keep warm.

  6. CRISPY FLAVOUR BOMBS

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel.

  7. SOUP’S READY!

    Bowl up a generous portion of the curried pumpkin soup. Drizzle over the cashew cream cheese in a swirl pattern. Crumble over the crispy falafel or serve them whole on the side for dunking. Sprinkle over the toasted Pumpkin Seeds and garnish with the chopped parsley. Beautiful, Chef!

Frequently Asked Questions

What is the preparation time for Curried Pumpkin Soup & Crispy Falafel?

The preparation time for Curried Pumpkin Soup & Crispy Falafel with cashew nut cream cheese & fresh parsley is between 15 and 35 minutes.

What is the total time required to make Curried Pumpkin Soup & Crispy Falafel with cashew nut cream cheese & fresh parsley?

The total time required to make Curried Pumpkin Soup & Crispy Falafel with cashew nut cream cheese & fresh parsley is between 45 and 60 minutes.

How many servings does Curried Pumpkin Soup & Crispy Falafel provide?

4 servings

What are the main ingredients in Curried Pumpkin Soup & Crispy Falafel?

Cashew Nut Cream Cheese, Curry Spice, Fresh Ginger, Fresh Parsley, Lite Coconut Milk, Nish Nush Falafel Balls, Onion, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds

What is the nutritional information of Curried Pumpkin Soup & Crispy Falafel?

Calories: 604, Carbs: 63 grams, Fat: grams, Protein: 17.9 grams, Sugar: 14.3 grams, Salt: 827 grams

How do I prepare Curried Pumpkin Soup & Crispy Falafel?

GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TIME TO PREP: Peel and dice ½ of the onion. Peel and grate the ginger. Rinse, pick, and roughly chop the parsley. Set aside. TOASTY SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside for serving. SPICED SOUP BASE: When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the grated ginger and the curry spice and fry for 1 minute until fragrant, shifting constantly. Add 500ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes. BLEND AWAY!: Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return the pot to medium heat and allow the soup to heat through. Add a splash of water if the soup is too thick. Remove from the heat, season (keep in mind the falafels are also salty!), and cover to keep warm. CRISPY FLAVOUR BOMBS: Return the pan to medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel. SOUP’S READY!: Bowl up a generous portion of the curried pumpkin soup. Drizzle over the cashew cream cheese in a swirl pattern. Crumble over the crispy falafel or serve them whole on the side for dunking. Sprinkle over the toasted pumpkin seeds and garnish with the chopped parsley. Beautiful, Chef!

What should be prepared from my kitchen to make Curried Pumpkin Soup & Crispy Falafel?

Cashew Nut Cream Cheese, Curry Spice, Fresh Ginger, Fresh Parsley, Lite Coconut Milk, Nish Nush Falafel Balls, Onion, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds

How many calories does Curried Pumpkin Soup & Crispy Falafel have?

604 calories

How much fat content does Curried Pumpkin Soup & Crispy Falafel have?

grams

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Pumpkin Seeds 250 g

Pumpkin Seeds 250 G

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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