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Roasted Pumpkin Sweet Potato and Carrot Soup with Dukkah

Full of nutrients and flavour. This’ll keep you warm on the coldest of days.

August 15, 2017

Roasted Pumpkin Sweet Potato and Carrot Soup with Dukkah

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ingredients for six
dukkah 200gm
125gm sesame seeds
30gm coriander seeds
45gm cumin seeds
1tsp salt
1tsp cracked black pepper
150gm roasted hazelnuts
roasted vegetables
300gm carrots
300gm jap pumpkin
300gm sweet potato
2Tbsp olive oil
1tsp salt flakes
½tsp cracked black pepper
200gm brown onion
30gm unsalted butter
750ml chicken stock
1½ tsp ground cumin
1½ tsp ground coriander
½ tsp ground turmeric
to serve
6 tsp dukkah
3Tbsp crème fraiche/plain or Greek yoghurt/sour cream
¼ cup chopped flat leaf parsley (optional)


  1. Make dukkah. Pre-heat oven to 180ºC. Roast sesame seeds on baking tray for 10 minutes, until golden brown. Cool. Roast hazelnuts for 6 to 8 minutes, until fragrant and skin dries and cracks. When cool enough to handle, rub in clean tea towel to remove majority of skin.
  2. Toast coriander seeds in small frying pan over medium heat for about 3 minutes, until fragrant. Cool. Repeat with cumin seeds for only about 1 minute.
  3. Grind toasted coriander and cumin seeds separately with salt and pepper in food processor. Remove.
  4. Process hazelnuts in food processor, until finely chopped.
  5. Add to spices with cooled toasted sesame seeds. Set aside.
  6. Turn oven to to 200ºC.
  7. Peel all vegetables. Cut into even size 2cm chunks. Toss with olive oil, salt and pepper. Place in single layer on large baking tray. Roast for 25 to 30 minutes, until vegetables have softened.
  8. Meanwhile, roughly chop peeled onion. Fry in butter in large saucepan, over medium heat for 5 to 8 minutes, until translucent. Add cumin, coriander and turmeric. Stir and allow to lightly toast. Add carrots, pumpkin and sweet potato with stock.
  9. Place lid on saucepan and simmer for 10 minutes, until vegetables are hot and well cooked.
  10. Using stick blender process until soup is smooth.
  11. Taste for seasoning and adjust if necessary. As the vegetables are all quite sweet, salt will balance this out.
  12. Serve soup with a dollop of crème fraiche and sprinkle of dukkah. Scatter over parsley if using and serve.

cooks notes:

  • All salt used in our recipes is Murray River Salt Flakes. If using granular salt, cut down amounts accordingly.
  • If only 500ml stock available, top up with water.
  • Use fresh spices. If spices have no aroma, they will have little or no taste.
  • Leftover roasted vegetables make this soup quick to throw together.
  • Roasted small pieces of cauliflower florets would be delish served in the soup along with the dukkah.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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