Pumpkin Soup

A simple and healthy Pumpkin soup recipe.

● 2 tbsp olive oil or any oil 
● 1⁄2 tbsp cumin/fennel seeds 
● 1 onion sliced 
● 2 clove garlic, chopped fine 
● 500gm pumpkin, sliced 
● 2-3 medium-size carrot, sliced 
● salt as per taste 
● 1⁄2 tsp pepper, crushed 
● 2 cups of water 
● cashew cream/coconut milk 

For Garnishing: 
Chopped coriander or basil leaves (dried basil will also do) 
Any seeds like-pumpkin/sunflower/melon/sesame 

● Heat the oil in a pressure cooker. 
● Saute onion and garlic cloves. 
● Add cumin/fennel seeds and roast till they are golden brown. 
● Add salt and chopped vegetables in the pressure cooker.
● Add water and cook till 1-2 whistles. 
● Take off heat. Using a stick blender, blend until smooth. (Mixer can also be used, just wait till the vegetables cool down).
● Add the cashew cream or coconut milk into the mixture and stir well (do not boil after adding cream).

● Add crushed pepper, coriander/basil leaves and seeds for garnishing and serve the Pumpkin soup hot.

Tip (Optional):
Add a little sugar/honey and squeeze half a lemon in the soup for a tangy flavour. 

pumpkin soup
Chhavi Mittal
Chhavi Mittal

An entrepreneur and a homemaker, Chhavi is a self-starter of sorts. While a never-say-die spirit drives her, it’s thinking out of the box what she does best, be it at work or her gastronomic experiments. She doesn’t hesitate to take short sabbaticals to travel and explore the world. DIYs, poetry, painting, photography, music and all kinds of creative arts are an integral part of her life.


Picture credit : Chhavi Mittal
Image by RitaE from Pixabay 

2 thoughts on “Pumpkin Soup”

  1. Its a really interesting soup that I had always heard of but never looked into the recipe. Thanks for sharing and it definitely goes to one of the week days dinner menus.

Leave a Reply

Your email address will not be published. Required fields are marked *