Pumpkin Soup & Black Tahini

Name: Pumpkin Soup & Black Tahini
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Black Tahini; Carrot; Celery Stalk; Celery Stalks; Ciabattini; Ciabattinis; Fresh Parsley; Garlic Clove; Garlic Cloves; Onion; Onions; Orange; Oranges; Pumpkin Chucks; Pumpkin Chunks; Spice & All Things Nice Cape Malay Curry Paste; Vegetable Stock; Walnuts

This Cape Malay curry pumpkin soup is the perfect dish for a spooky celebration! Pumpkin pieces are oven-roasted and blended together with curry-spiced onions, carrots, celery, garlic, veggie stock, and orange juice. Once it is lush & velvety, the soup is bowled up, drizzled with black tahini, and garnished with toasted walnuts & fresh parsley.

Pumpkin Soup & Black Tahini

with toasted ciabattini slices

4.9

19 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter (optional)

Serves 1

ROAST THE PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL THE AROMATICS
When the pumpkin has 10 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced celery until beginning to brown, 6-8 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Mix through 300ml boiling water, the juice from 2 Orange wedges, the orange zest (to taste), and the stock. Stir in the roasted pumpkin pieces and simmer, 2-3 minutes.
SMOOTH OPERATOR
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, place over a 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, and cover.
TOUCH OF TAHINI
Place the tahini into a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN Ciabattini
Spread butter (optional) or oil over the Ciabattini slices. Return the pan to medium heat. When hot, toast the slices until golden, 1-2 minutes.
ALL DONE!
Bowl up a hearty helping of the pumpkin soup and drizzle with the tahini. Garnish with the toasted Walnuts and the chopped parsley. Serve the toasted bread on the side for dipping. Tuck in, Chef!

Pumpkin Chunks - 250g
Walnuts - 15g
Onion - 1
Carrot - 120g
Celery Stalk - 1
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Orange - 1
Vegetable Stock - 10ml
Black Tahini - 10ml
Ciabattini - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

ROAST THE PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL THE AROMATICS
When the pumpkin has 10 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced celery until beginning to brown, 6-8 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Mix through 600ml boiling water, the juice from 4 Orange wedges, the orange zest (to taste), and the stock. Stir in the roasted pumpkin pieces and simmer, 2-3 minutes.
SMOOTH OPERATOR
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, place over a 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, and cover.
TOUCH OF TAHINI
Place the tahini into a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN Ciabattini
Spread butter (optional) or oil over the Ciabattini slices. Return the pan to medium heat. When hot, toast the slices until golden, 1-2 minutes.
ALL DONE!
Bowl up a hearty helping of the pumpkin soup and drizzle with the tahini. Garnish with the toasted Walnuts and the chopped parsley. Serve the toasted bread on the side for dipping. Tuck in, Chef!

Pumpkin Chunks - 500g
Walnuts - 30g
Onion - 1
Carrot - 240g
Celery Stalks - 2
Garlic Cloves - 2
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Orange - 1
Vegetable Stock - 20ml
Black Tahini - 20ml
Ciabattinis - 2
Fresh Parsley - 5g

Download the Recipe

Serves 3

ROAST THE PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL THE AROMATICS
When the pumpkin has 10 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced celery until beginning to brown, 8-10 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Mix through 900ml boiling water, the juice from 6 Orange wedges, the orange zest (to taste), and the stock. Stir in the roasted pumpkin pieces and simmer, 2-3 minutes.
SMOOTH OPERATOR
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, place over a 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, and cover.
TOUCH OF TAHINI
Place the tahini into a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN Ciabattini
Spread butter (optional) or oil over the Ciabattini slices. Return the pan to medium heat. When hot, toast the slices until golden, 1-2 minutes.
ALL DONE!
Bowl up a hearty helping of the pumpkin soup and drizzle with the tahini. Garnish with the toasted Walnuts and the chopped parsley. Serve the toasted bread on the side for dipping. Tuck in, Chef!

Pumpkin Chucks - 750g
Walnuts - 45g
Onions - 2
Carrot - 360g
Celery Stalks - 3
Garlic Cloves - 3
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Oranges - 2
Vegetable Stock - 30ml
Black Tahini - 30ml
Ciabattinis - 3
Fresh Parsley - 8g

Download the Recipe

Serves 4

ROAST THE PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOASTED Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL THE AROMATICS
When the pumpkin has 10 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced celery until beginning to brown, 8-10 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Mix through 1.2L boiling water, the juice from 8 Orange wedges, the orange zest (to taste), and the stock. Stir in the roasted pumpkin pieces and simmer, 2-3 minutes.
SMOOTH OPERATOR
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, place over a 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, and cover.
TOUCH OF TAHINI
Place the tahini into a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN Ciabattini
Spread butter (optional) or oil over the Ciabattini slices. Return the pan to medium heat. When hot, toast the slices until golden, 1-2 minutes.
ALL DONE!
Bowl up a hearty helping of the pumpkin soup and drizzle with the tahini. Garnish with the toasted Walnuts and the chopped parsley. Serve the toasted bread on the side for dipping. Tuck in, Chef!

Pumpkin Chunks - 1kg
Walnuts - 60g
Onions - 2
Carrot - 480g
Celery Stalks - 4
Garlic Cloves - 4
Spice & All Things Nice Cape Malay Curry Paste - 60ml
Oranges - 2
Vegetable Stock - 40ml
Black Tahini - 40ml
Ciabattinis - 4
Fresh Parsley - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Pumpkin Soup & Black Tahini?

The preparation time for Pumpkin Soup & Black Tahini with toasted ciabattini slices is between 30 and 45 minutes.

What is the total time required to make Pumpkin Soup & Black Tahini with toasted ciabattini slices?

The total time required to make Pumpkin Soup & Black Tahini with toasted ciabattini slices is between 45 and 60 minutes.

How many servings does Pumpkin Soup & Black Tahini provide?

4 servings

What are the main ingredients in Pumpkin Soup & Black Tahini?

Black Tahini, Carrot, Celery Stalk, Celery Stalks, Ciabattini, Ciabattinis, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Orange, Oranges, Pumpkin Chucks, Pumpkin Chunks, Spice & All Things Nice Cape Malay Curry Paste, Vegetable Stock, Walnuts

What is the nutritional information of Pumpkin Soup & Black Tahini?

Calories: 875, Carbs: 148 grams, Fat: grams, Protein: 25.9 grams, Sugar: 44.8 grams, Salt: 1097 grams

How do I prepare Pumpkin Soup & Black Tahini?

ALL THE AROMATICS: When the pumpkin has 10 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the sliced celery until beginning to brown, 6-8 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Mix through 600ml boiling water, the juice from 4 orange wedges, the orange zest (to taste), and the stock. Stir in the roasted pumpkin pieces and simmer, 2-3 minutes. ROAST THE PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). TOASTED WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SMOOTH OPERATOR: Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, place over a 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, and cover. TOUCH OF TAHINI: Place the tahini into a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside. GOLDEN CIABATTINI: Spread butter (optional) or oil over the ciabattini slices. Return the pan to medium heat. When hot, toast the slices until golden, 1-2 minutes. ALL DONE!: Bowl up a hearty helping of the pumpkin soup and drizzle with the tahini. Garnish with the toasted walnuts and the chopped parsley. Serve the toasted bread on the side for dipping. Tuck in, Chef!