Chai-roasted pumpkin soup with honey walnuts

Give your classic pumpkin soup some spice.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print
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?


Chai roasted pumpkin soup with honey walnuts
  • 1 kilogram pumpkin, peeled, chopped coarsely
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cracked black pepper
  • olive-oil spray
  • 1/4 cup (25g) walnuts
  • 1 teaspoon honey
  • 1 small brown onion (80g), chopped coarsely
  • 2 garlic, sliced
  • 3/4 cup (180ml) salt-reduced vegetable stock
  • 1 3/4 cup (430ml) water
  • 1/3 cup (95g) low-fat greek yoghurt
  • 2 tablespoon roughly chopped fresh coriander leaves


Chai roasted pumpkin soup with honey walnuts
  • 1
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    Place pumpkin on tray, in a single layer; sprinkle with cardamom, cinnamon and pepper, spray with oil. Roast for 25 minutes or until tender.
  • 3
    Meanwhile, line a small oven tray with baking paper. Place nuts on tray, drizzle with honey. Roast for 5 minutes or until golden. Cool.
  • 4
    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.
  • 5
    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.

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