Pumpkin Cashew Soup

Recipe Courtesy of Dr. Axe

“This pumpkin cashew soup recipe is full of healthy fats, vitamin A and vitamin C! It’s easy to make, fast, delicious and a favorite! Try it today!”

-Dr. Axe

Ingredients

For the Soup

  • 1 Tablespoon coconut oil
  • 1 Small onion, chopped
  • 3 Clove garlic, minced
  • 1/2 Teaspoon turmeric
  • 1/2 Teaspoon paprika
  • 1 Can organic pumpkin
  • 1 1/2 Cup chicken bone broth
  • 1 Jar roasted red peppers
  • 1/3 Cup sprouted cashew butter
  • 1 Teaspoon maple syrup
  • 1/2 Teaspoon black pepper
  • 1 Tablespoon lemon juice
  • 1/2 Cup coconut milk

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. It contained the most beautiful looking pumpkin, which quite literally hurled itself at me when the delivery guy fell up the stairs. So I went with it and created this creamy, pumpkin and cashew nut soup.

The toasted cashews add a little something- something, and the fried parsnip chips are positively to die for, I ate the first batch all on my own. If you have a nut allergy, you really don’t need the nuts, just add the cream, and if you’re vegan, then lose the cream and up the nuts. The soup is actually really good. If I do say so myself. Harry used the parsnip chips to dip in the soup, and he was a very happy almost-two-year-old.

Remember to choose appropriate textures when serving nuts to your child.

Did you see Jess’s soup? A gorgeous barley, vegetable and basil soup. Yum.

So I’ve Cooked It. I plan to Share It with family (particularly my sick hubby). And I Live It – this is genuinely my style of cooking. I hope you can do the same.

Ingredients

  • 1 tbsp olive oil
  • 1 butternut pumpkin, quartered (skin on)
  • 1 tbsp organic butter*
  • 1 leek, finely sliced
  • 1 clove garlic, finely sliced
  • 1 tsp crushed ginger
  • 1/2 cup whole cashew nuts (divide in half)
  • 1 apple, peeled, cored, diced
  • 1 tbsp chia seeds
  • 2 cups no added salt vegetable stock (or water)
  • 1/4 cup of pouring cream (optional)
  • (Parsnip Chips)
  • 1 parsnip, peeled
  • 1 cup frying oil
  • 1 pinch sweet paprika
  • *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

Recipe Comments

posted by Leanne on May 18, 2013

Allie, this looks amazing. So creamy! I’m adding it to my “to make” list. And now I see the bit about roasting the pumpkin first (which I’ve actually never done when making pumpkin soup). Ta x

posted by Allie on May 19, 2013

Thanks Leanne, it actually was very tasty! Ax

posted by Kitty on May 15, 2015

Omg best pumpkin soup I’ve ever had. I put in an apple and a pear

posted by Kate on June 16, 2015

I made this last night for dinner and everyone loved it. It is now our staple pumpkin soup recipe. It was even better second time around for lunch.

Thank you for making your website and recipes so accessible. I often come here for dinner inspiration.


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