Recipe: Pumpkin Soup


Pumpkin- 600 grams

Oil- 2 tablespoons

Mustard seeds- ½ tablespoons

Bay leaves- 2

Chopped garlic- 2 tablespoons

Chopped onion- 2 tablespoons

Chopped celery- 3 tablespoons

Vegetable stock cubes- 2

Fresh cream- 1 cup

Pepper powder- 1 ½ teaspoons

Salt to taste


1. Peel, chop and boil the pumpkin in two cups of water till soft. Mash or make a fine puree of it and set aside.

2. Heat the oil in a pan and add the mustard seeds. When the seeds begin to splutter, ad the bay leaves and chopped garlic and stir-fry for a minute till the garlic is light brown. Add the chopped onion and celery and sauté till the onion changes colour.

3. Add the pumpkin puree and sauté for two minutes. Add two cups of water, the stock cubes and salt to taste. Cook over low heat for a few minutes.

4. Stir in the fresh cream and pepper powder and leave to simmer for two minutes. Serve hot.

Serves 4

(The recipe has been shared by Chef Deepa Suhas Awchat)

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