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Pumpkin Soup

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Time30 Min
DifficultyIntermediate
Serves1

Pumpkin soup is a classic American dish that’s delicious, healthy and enriched with natural flavours! This classic easy pumpkin soup recipe is thick, creamy and full of flavours! The sweet natural flavour and texture of the pumpkin is just enough to make a beautiful creamy soup and the seasoning of mild spices adds on to its taste and nutritional content. The quick to make pumpkin soup recipe is ... a complete meal in itself and can be made with easily available ingredients! A soulful bowl of pumpkin soup is made from the cream of fresh pumpkin, sweet potato, aromatic spices and veggies. The onion and garlic in this recipe are the secret ingredients that make it flavourful and tastier! The sprinkle of madras curry powder in this recipe gives it a gentle Indian twist that enhances the aroma and flavour of the soup to the next level! You can add or omit the spices according to your taste preferences. For instance, if you prefer it spicy, you may add cayenne pepper alongside the white pepper. This rich and creamy vegan pumpkin soup is a perfect fall recipe that can be served for Thanksgiving dinner at home or can be had as a complete meal on a cosy Sunday afternoon! Serve the soup piping hot along with crispy garlic bread or a simply buttered crusty bread for the perfect meal combination! The pumpkin soup is probably the most versatile of all the pumpkin recipes, that would serve as a welcoming addition to your holiday table right from the beginning of fall through the chilled winter nights!

Nutrition Info. (per serving)

ProteinFatCarbsFibre96 Cal96 Cal96 Cal96 Cal
  • 3gProtein
  • 5gFat
  • 16gCarbs
  • 2gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

0.25 teaspoons

Salt

Salt

0.75 teaspoons

Cinnamon Sticks

Cinnamon Sticks

0.5 unit

Madras Curry Powder

Madras Curry Powder

0.5 teaspoons

Coriander Seeds

Coriander Seeds

1 pinch

Pumpkin Seed

Pumpkin Seed

1 teaspoon

Fruits & Vegetables

Curry Leaves

Curry Leaves

3 leafs

Sweet Potato

Sweet Potato

1 small piece

Thyme

Thyme

1 pinch

Onion

Onion

1 small piece

Carrot-regular

Carrot-regular

1 large piece

Celery

Celery

0.5 unit

Leeks

Leeks

0.25 unit

Other

Pumpkin

Pumpkin

0.33 unit

Pepper

Pepper

1 pinch

Garlic

Garlic

1 piece

Water

Water

1 glass

Coriander Leaves

Coriander Leaves

2 leafs

Directions

1Heat Oil in pan. Add Curry Leaves and saute.
2Remove it to a bowl and set aside.
3In a plate, add Salt, Pepper, Thyme, diced Sweet Potatoes, Pumpkin and toss it well.
4In a baking tray, put tossed Pumpkin Sweet Potatoes and place it in an oven for roasting at 160 degrees for 5 mins.
5Remove it to a bowl and set aside.
6Heat a pan and add Cinnamon Stick, sliced Onion, Garlic, diced Carrots, Celery, Leek and saute.
7Add diced Pumpkin, Madras Curry Powder, crusted Coriander Seeds and saute.
8Add Water, Salt and bring to boil.
9Remove it to a blender. Add Fried Curry Leaves and make a fine paste.
10Strain the liquid into a bowl and blend the remaining on the strainer and again strain to the bowl.
11In a serving bowl and place the Veg Mix on base.
12Add the strained soup on top.
13Garnish with chopped Coriander and Pumpkin Seeds.

Success!

We hope you had fun making it! Enjoy the meal.

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