Pumpkin soup is made from a paste of cooked ripe pumpkin mixed with onion, garlic, chilies, and a few other aromatic spices along with a bit of coconut milk. The steps to make pumpkin soup at home are very easy, and it can be made very quickly. Just follow my easy recipe to learn them.
KEY TAKEAWAYS
- Pumpkin soup is a warm, comforting, and nourishing appetizer.
- Enjoy it as is or pair it with crusty bread, garlic bread, or grilled cheese sandwiches.
- Pumpkin soup tastes sweet, creamy, and slightly earthy.
- Other similar recipes are carrot soup, beetroot soup, sweet potato soup, and beetroot and carrot soup.
The Ingredients:
- 350 grams of pumpkin (diced in small pieces)
- 2 tsp cooking oil
- 2 pieces bay leaves
- 3 pieces cloves
- 1 piece onion (medium size, finely chopped)
- 3 pieces garlic (minced)
- 1 tsp turmeric (raw root, grated)
- 1 tsp green chilies (finely chopped)
- 1.5 tsp red chilies (finely chopped)
- ½ tsp celery (dried)
- ¼ tsp of thyme (dried)
- Salt to taste
- 3 cups vegetable stock
- ¼ cup of coconut milk
- ¼ tsp cinnamon powder
- ¼ tsp black pepper powder
- Coriander leaves (a few, finely chopped)
This recipe was shared by a woman who stitched curtains for our house. She would come in the afternoons, and once I offered her tea and some biscuits. She brought this dish the next day to return the gesture. I loved it and asked her how it was made. She told me the recipe with pride.
I made it that weekend. My husband praised its detail, and the boys loved the new flavors. Now, it is our home-upgrade meal. That interaction reminded me that home is not just about decoration; it is also about people who leave behind their goodness, thread by thread, recipe by recipe.
How to Make Pumpkin Soup? (Step by Step Guide with Images)
Step 1: Take a kadai and heat 2 tsp of cooking oil. Once the oil is hot, add 2 pieces of bay leaves, 3 pieces of cloves, and 1 piece of onion (medium size, finely chopped). Stir and fry them on a medium flame for about a minute until the onions are slightly golden in color.
Step 2: Now, add 3 pieces of garlic (minced), 1 tsp of turmeric (raw root, grated), 1 tsp of green chilies (finely chopped), and 1.5 tsp of red chilies (finely chopped). Fry them for about half a minute, and then add ½ tsp of dried celery and ¼ tsp of dried thyme.
(Pro tip: If celery and thyme are not available, you can add parsley and oregano).
Step 3: Then, add 350 grams of yellow pumpkin to the masala. Stir and sauté it for 5 minutes on a medium flame. Do not cover it now.
Step 4: When the pumpkin looks slightly tender, add salt to taste and 3 cups of vegetable stock or broth.
(Pro tip: If you do not have vegetable stock, use a pinch of salt, pepper, and herbs in water and boil it).
Step 5: Mix it nicely, cover it, and let it cook for about 15 minutes on a medium flame until the pumpkin turns soft and mushy. When done, turn off the gas and let it sit for about 10 minutes to cool down.
Step 6: When the pumpkin mixture has cooled down, remove the bay leaves and the cloves from it.
Step 7: Transfer the mixture to a blender.
Step 8: Make a smooth paste.
(Pro tip: Do not blend the pumpkin mixture while it is hot. This will affect the color of the soup).
Step 9: Pour the paste back into the kadai. Switch on the gas stove and cook it for about a minute on a low flame.
Step 10: Now, add ¼ cup of coconut milk to the mixture and mix it nicely and cook for another minute.
Step 11: Then, add ¼ tsp of cinnamon powder, ¼ tsp of black pepper powder, and a few finely chopped coriander leaves to it. Mix them nicely. Turn off the stove after half a minute.
Step 12: Your homemade tasty and healthy pumpkin soup is ready to enjoy. Transfer it to a soup bowl, and garnish it with a few pieces of red chilies, a few pumpkin seeds, and a bit of fresh cream or coconut milk.
Recipe Card
Pumpkin Soup | Kaddu Soup
Ingredients
- 350 grams of pumpkin diced in small pieces
- 2 tsp cooking oil
- 2 pieces bay leaves
- 3 pieces cloves
- 1 piece onion medium size, finely chopped
- 3 pieces garlic minced
- 1 tsp turmeric raw root, grated
- 1 tsp green chilies finely chopped
- 1.5 tsp red chilies finely chopped
- ½ tsp celery dried
- ¼ tsp of thyme dried
- Salt to taste
- 3 cups vegetable stock
- ¼ cup of coconut milk
- ¼ tsp cinnamon powder
- ¼ tsp black pepper powder
- Coriander leaves a few, finely chopped
Instructions
- Take a kadai and heat 2 tsp of cooking oil. Once the oil is hot, add 2 pieces of bay leaves, 3 pieces of cloves and 1 piece of onion (medium size, finely chopped). Stir and fry them on a medium flame for about a minute until the onions are slightly golden in color.
- Now, add 3 pieces of garlic (minced), 1 tsp of turmeric (raw root, grated), 1 tsp of green chilies (finely chopped), and 1.5 tsp of red chilies (finely chopped). Fry them for about half a minute and then add ½ tsp of dried celery and ¼ tsp of dried thyme. (Pro tip: If celery and thyme are not available, you can add parsley and oregano).
- Then, add 350 grams of yellow pumpkin to the masala. Stir and sauté it for 5 minutes on a medium flame. Do not cover it now.
- When the pumpkin looks slightly tender, add salt to taste and 3 cups of vegetable stock or broth. (Pro tip: If you do not have vegetable stock, use a pinch of salt, pepper and herbs in water and boil it).
- Mix it nicely, cover it and let it cook for about 15 minutes on a medium flame until the pumpkin turns soft and mushy. When done, turn off the gas and let it sit for about 10 minutes to cool down.
- When the pumpkin mixture has cooled down, remove the bay leaves and the cloves from it.
- Transfer the mixer to a blender.
- Make a smooth paste. (Pro tip: Do not blend the pumpkin mixture while it is hot. This will affect the color of the soup).
- Pour the paste back to the kadai. Switch on the gas stove and cook it for about a minute on a low flame.
- Now, add ¼ cup of coconut milk to the mixture and mix it nicely and cook for another minute.
- Then, add ¼ tsp of cinnamon powder, ¼ tsp of black pepper powder, and a few finely chopped coriander leaves to it. Mix them nicely. Turn off the stove after half a minute.
- Your homemade tasty and healthy pumpkin soup is ready to enjoy. Transfer it to a soup bowl, garnish it with a few pieces of red chilies, a few pumpkin seeds, and a bit of fresh cream or coconut milk.
