Pumpkin soup

A warm filling soup with just a hint of pepper and garlic. My friend Bala S Ajay who shared this recipe with me added toasted walnuts as well. I skipped them as the family isn’t too fond of them in a soup or a gravy. Two bowls of this healthy soup with a piece of French toast or a croissant and you are done with dinner.


250 gms Pumpkin de skinned and chopped into chunks

1 very large onion sliced roughly

3 tbsps fresh cream

2 tbsps butter

2 cloves of garlic chopped

Salt and pepper to taste.


Heat the butter in a pan and keep tossing the pumpkin till it’s nicely roasted. Alternatively you may brush it with oil and bake it in the oven. Once the pumpkin is roasted remove it from the pan and add the onion and garlic. Roast till the onions wilt and the garlic turns a rich golden yellow. Cool thoroughly. Blitz the mixture along with the cream in a mixer till it forms a puree. Tip it back into the pan and add either vegetable stock or water to thin it down. Adjust the consistency as per preference. Add salt and pepper and bring to a boil. Lower heat and simmer for a couple of minutes. Serve hot .

Serves two.

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