Quick & Easy

Chai-roasted pumpkin soup with honey walnuts

Give your classic pumpkin soup some spice.
Chai roasted pumpkin soup with honey walnuts

This creamy pumpkin soup with a hint of chai spices and an added walnut crunch. Perfect for lunch or a light dinner.

Looking for more vegetable soup recipes?

Loading the player...

How to cut pumpkin safely and easily

So how do the professionals do it? Is there really a way to cut pumpkin easily?

Start by using a large, sharp, heavy knife for the job; this will get through the tough outer skin and won’t bend or snap once it’s cutting.

For long-shaped pumpkins, like butternut squash, lie the pumpkin on its side and trim the top and base, then cut off the neck.

With the piece upright, cut around the pumpkin with a knife (you could also use a strong, wide-style peeler).

Turn the piece on its side and cut the pumpkin into rounds, before stacking a couple of rounds together and cutting into a dice shape.

For large, round pumpkins such as Queensland Blue or Kent, cut across the top, using a rocking action.

With Kent pumpkins, remove the seed and place cut side down. As the skin is edible, simply cut it into thin wedges to roast.

Now your pumpkin is ready to use in your favourite recipe.

This winter, we’ll be simmering chai-roasted pumpkin soup with honey walnuts for a soup recipe that will warm everyone up in the tastiest way possible.

For another winter-warmer, try chicken and pumpkin pot pies; small on size but big on taste.

And for a fancy new way to use this gorgeous veg? Try pumpkin gnocchi with broccolini and red onion. Quick, easy and utterly delicious.

By Deirdre Fogarty

For more delicious pumpkin recipes and helpful kitchen tips, check out the links below!


Chai roasted pumpkin soup with honey walnuts


Chai roasted pumpkin soup with honey walnuts


Preheat oven to 200°C. Line a large oven tray with baking paper.


Place pumpkin on tray, in a single layer; sprinkle with cardamom, cinnamon and pepper, spray with oil. Roast for 25 minutes or until tender.


Meanwhile, line a small oven tray with baking paper. Place nuts on tray, drizzle with honey. Roast for 5 minutes or until golden. Cool.


Heat rice bran oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add pumpkin, stock and the water to the pan; bring to the boil. Remove from heat; cool for 10 minutes.


Blend or process pumpkin mixture until smooth. Return pan to heat, stir until hot. To serve, drizzle soup with yoghurt; sprinkle with nuts and coriander.

You can freeze the soup in airtight containers.


Related stories