Pumpkin is roasted until golden, before being cooked with garlic, onion, and curry powder for some real flavour. Once ready, it is blitzed until smooth before being swirled with fresh cream. The soup is served with a thyme, pecan nut, and cinnamon butter baguette, which is baked until crisp and then dunked into this divine soup.
Serving guide
Choose your portion size.
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 25g [50g]|#7DA0D7 of butter, the thyme, the cinnamon, 10ml [20ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguette/s - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguette/s in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. Fry the Onion until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 200ml [400ml]|#7DA0D7 of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season and stir through 3⁄4 of the cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy Chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 25g [50g]|#7DA0D7 of butter, the thyme, the cinnamon, 10ml [20ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguette/s - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguette/s in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. Fry the Onion until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 200ml [400ml]|#7DA0D7 of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season and stir through 3⁄4 of the cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy Chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 75g [100g]|#7DA0D7 of butter, the thyme, the cinnamon, 30ml [40ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguettes - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguettes in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. Fry the Onion until golden, 8-10 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 600ml [800ml]|#7DA0D7 of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season and stir through 3⁄4 of the cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy Chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 75g [100g]|#7DA0D7 of butter, the thyme, the cinnamon, 30ml [40ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguettes - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguettes in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. Fry the Onion until golden, 8-10 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 600ml [800ml]|#7DA0D7 of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season and stir through 3⁄4 of the cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy Chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.75
for 4 servings · R43.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Ground Cinnamon needs 20 mlCold Pressed Banana and Cinnamon Smoothie 250 ml 250 ml at R37.99 · 8% of packR3.04
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 20% of packR7.80
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
- Dried Thyme
- Curry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Curry-spiced Pumpkin Soup?
The preparation time for Curry-spiced Pumpkin Soup with buttery pecan nuts is between 20 and 35 minutes.
What is the total time required to make Curry-spiced Pumpkin Soup with buttery pecan nuts?
The total time required to make Curry-spiced Pumpkin Soup with buttery pecan nuts is between 40 and 55 minutes.
How many servings does Curry-spiced Pumpkin Soup provide?
4 servings
What are the main ingredients in Curry-spiced Pumpkin Soup?
Chickpeas, Curry Rub, Dried Thyme, Fresh Cream, Garlic Clove, Garlic Cloves, Ground Cinnamon, Onion, Onions, Pecan Nuts, Pumpkin Chunks, Pumpkin Seeds, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock
What is the nutritional information of Curry-spiced Pumpkin Soup?
Calories: 1284, Carbs: 153 grams, Fat: grams, Protein: 38.3 grams, Sugar: 27.6 grams, Salt: 1980 grams
How do I prepare Curry-spiced Pumpkin Soup?
SPICY SOUP SUPPER!: Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef! BLEND BABY, BLEND!: Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season and stir through 3⁄4 of the cream. Heat for 1-2 minutes if needed before serving. SOUP BASE: When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. Fry the onion until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 200ml [400ml]|#7DA0D7 of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes. CHICK TO THE PEA: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BUTTER + BAGUETTES = YES: In a bowl, combine 25g [50g]|#7DA0D7 of butter, the thyme, the cinnamon, 10ml [20ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguette/s - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguette/s in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Curry-spiced Pumpkin Soup?
Chickpeas, Curry Rub, Dried Thyme, Fresh Cream, Garlic Clove, Garlic Cloves, Ground Cinnamon, Onion, Onions, Pecan Nuts, Pumpkin Chunks, Pumpkin Seeds, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock
How many calories does Curry-spiced Pumpkin Soup have?
1284 calories
How much fat content does Curry-spiced Pumpkin Soup have?
grams