Coconut Pumpkin Soup with Turmeric Dukkah

Vegan & Gluten free

If you are avoiding nuts replace macadamias and pistachios with extra sunflower seeds and pumpkin seeds.



  • 1/4cup Macadamias
  • 1/4cup Pistachios
  • 1/2tbsp Coconut oil
  • 1tsp Ground turmeric
  • 1tsp Ground ginger
  • 1/4cup Sunflower seeds


  • 1tbsp Coconut oil
  • 1large Brown onion
  • 1l Organic vegetable stock
  • 1cup Water
  • 1kg Butternut pumpkin, chopped into chunks
  • 500g Sweet potato, chopped into chunks
  • 2cup Coconut cream
  • 1/4cup Coriander, loosely packed

So comforting!

Step 1

Soup • Reserve 2 tablespoons of coconut cream and set aside. Heat oil in a large saucepan over medium heat, cook onion, stirring until soft. Add water and stock into the pan; bring to the boil.

Step 2

Add chopped pumpkin and sweet potato to the pan; simmer, covered for 15 minutes or until vegetables are tender. Season to taste. Allow the soup to cool for 15 minutes before adding to your blender. Add coconut cream into the blender and puree the soup to the consistency you desire.

Step 3

Transfer soup back to saucepan and warm gently.

Step 4

Dukkah • In a food processor, process the dukkah ingredients until finely chopped. Add to a frying pan over low heat and toast gently until golden and fragrant. Remove from heat.

Ladle soup into serving bowls; top with reserved coconut cream, coriander and turmeric dukkah. Enjoy!