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
Curried Pumpkin Soup & Crispy Falafel
with cashew nut cream cheese & fresh parsley
Hands on Time: 15 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cashew Nut Cream Cheese
- Curry Spice
- Fresh Ginger
- Fresh Parsley
- Lite Coconut Milk
- Nish Nush Falafel Balls
- Onion
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
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 250ml 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!
Pumpkin Chunks - 250g
Onion - 1
Fresh Ginger - 5g
Fresh Parsley - 4g
Pumpkin Seeds - 5g
Curry Spice - 7,5ml
Lite Coconut Milk - 100ml
Nish Nush Falafel Balls - 3
Cashew Nut Cream Cheese - 15ml
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!
Pumpkin Chunks - 500g
Onion - 1
Fresh Ginger - 10g
Fresh Parsley - 8g
Pumpkin Seeds - 10g
Curry Spice - 15ml
Lite Coconut Milk - 200ml
Nish Nush Falafel Balls - 6
Cashew Nut Cream Cheese - 30ml
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.
TIME TO PREP
Peel and dice 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 750ml 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!
Pumpkin Chucks - 750g
Onion - 1
Fresh Ginger - 15g
Fresh Parsley - 12g
Pumpkin Seeds - 15g
Curry Spice - 22,5ml
Lite Coconut Milk - 300ml
Nish Nush Falafel Balls - 9
Cashew Nut Cream Cheese - 45ml
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.
TIME TO PREP
Peel and dice 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 1L 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!
Pumpkin Chunks - 1kg
Onion - 1
Fresh Ginger - 20g
Fresh Parsley - 15g
Pumpkin Seeds - 20g
Curry Spice - 30ml
Lite Coconut Milk - 400ml
Nish Nush Falafel Balls - 12
Cashew Nut Cream Cheese - 60ml
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
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