eCook Meal
Curried Pumpkin Soup & Crispy Falafel
with cashew nut cream cheese & fresh parsley
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R118.08
for 4 servings · R29.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
-
Fresh Ginger needs 20 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 6% of packR5.71
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Curry Spice needs 30 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Nish Nush Falafel Balls
- Lite Coconut Milk
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Ginger, Lite Coconut Milk, Nish Nush Falafel Balls, Onion, Parsley, 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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Curried Pumpkin Soup & Crispy Falafel?
Cashew Nut Cream Cheese, Curry Spice, Ginger, Lite Coconut Milk, Nish Nush Falafel Balls, Onion, Parsley, 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