Coconut Pumpkin Soup with Turmeric Dukkah

Recipe by Paige Redford



  • ¼ cup macadamias
  • ¼ cup pistachios
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • ¼ cup pumpkin seeds


  • 1 tbsp coconut oil
  • 1 large brown onion, finely chopped
  • 1 litre veggie stock or bone broth/stock
  • 1 cup water
  • 1kg butternut pumpkin, chopped into chunks
  • 500g sweet potato, chopped into chunks
  • 1 1/2 cup coconut cream
  • ¼ cup loosely packed fresh coriander leaves



  • 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.


  • Add chopped pumpkin and sweet potato to the pan; simmer, covered for 15-20 minutes. Season to taste. Allow soup to cool for 15 minutes before adding to your blender, alternatively use a stick blender.


  • Add coconut cream into blender and puree the soup to the consistency you desire. Transfer soup back to saucepan and warm gently.


  • In a food processor, process the dukkah ingredients until finely chopped.


  • Ladle the soup into serving bowls; top with reserved coconut cream, coriander and turmeric dukkah