Inspired living

Pumpkin Soup with Tahini and Pistachios Recipe

Creamy Pumpkin Soup with Tahini and Pistachios Recipe

Credit: Adam Guthrie

Our kids love pumpkin soup! Adding tahini gives the soup a nutty flavour and creamy texture, plus it’s loaded with plant-based calcium.

Serves: 4



  • 1kg pumpkin, chopped into big cubes (skin on)
  • 1 brown onion, finely diced
  • 2 garlic cloves, peeled
  • 1¼L vegan chicken-style stock
  • 1 clove
  • 1 bay leaf
  • ½ cup tahini
  • 1 tbsp cumin powder
  • 4 tbsp tahini, to garnish
  • 6 tbsp pistachio nuts, shelled & chopped
  • 8 sprigs of oregano leaves, to garnish
  1. Preheat oven to 200ºC.
  2. Place pumpkin on baking tray lined with greaseproof and place in oven for 30 mins until soft.
  3. While pumpkin is baking, heat saucepan and add onions and dry-sauté (no oil) until golden. Add garlic, stock, clove and bay leaf and bring to boil.
  4. Add roast pumpkin and simmer for 5 mins. Remove bay leaf and clove from soup. Pour soup into blender with tahini and cumin powder and puree until smooth.
  5. Pour soup into four bowls. Drizzle over tbsp of tahini on each bowl, top with some pistachio nuts and a few oregano leaves.


Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.