pumpkin soup recipe with step by step pics. this is an easy and tasty recipe of a one-pot pumpkin soup.

sharing a simple and easy to prepare delicious soup made with yellow pumpkin. the recipe is more of an european style recipe and does not have any indian flavors or taste. i make this soup similar to the bottle gourd soup recipe i have shared some years back.

i have used pressure cooker for the entire recipe. but you can even cook the pumpkin cubes in a pan. for soup lovers, you can check these soup recipes i have already posted:

1. veg soup
2. palak soup
3. tomato soup
4. corn soup
5. manchow soup

this pumpkin soup makes for a light dinner accompanied with some warm toasted bread or baguette. you can even have some veg pasta served along with the soup.

while serving you can garnish the soup with some grated cheese or herbs or bread croutons or cream. you can serve the soup hot, warm or even chilled.

PIN PRINT

pumpkin soup

5 from 3 votes

Author:Dassana Amit

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

Course:side dish,starters

Cuisine:world

Calories: 190kcal

Servings (change the number to scale):1

simple and easy to prepare delicious soup made with yellow pumpkin. 

INGREDIENTS FOR pumpkin soup

(1 CUP = 250 ML)

for cooking pumpkin in pressure cooker

• 2.75 cups pumpkin OR 250 grams pumpkin (kaddu)
• ⅓ cup chopped onion OR 1 medium onion, chopped
• 1 to 2 small garlic cloves (lahsun) - roughly chopped
• ¾ to 1 cup water

other ingredients for pumpkin soup

• 2 to 3 teaspoons olive oil - optional
• ¼ teaspoon dry oregano
• ½ teaspoon dry thyme
• ½ teaspoon sugar - optional
• black pepper powder (kali mirch powder) as required
• salt as required

HOW TO MAKE pumpkin soup

cooking pumpkin

• rinse, peel and chop 250 grams pumpkin in cubes. also chop 1 medium sized onion and 1 to 2 small garlic cloves.
• add the pumpkin cubes, chopped onions and garlic in a 2 litre pressure cooker.
• now add ¾ to 1 cup water. for a thick soup add less water.
• cover and pressure cook on medium flame for 8 to 9 minutes. if you do not have a pressure cooker, then you can even cook the pumpkin cubes in a pan. add water as required if cooking in a pan.
• when the pressure settles down, open the lid. let the pumpkin mixture become warm.
• then with an hand held mixer or beater, blend the whole mixture. you can even add the mixture in a blender or grinder jar and then blend to a smooth puree. do not blend when hot as then the mixture splutters.
• blend till smooth. you can keep the soup slightly chunky if you want.

making pumpkin soup

• now keep the cooker back on stovetop on a low to medium flame. add 2 to 3 teaspoons olive oil. adding olive oil is optional and you can skip it completely for a no fat soup. you can even add butter or sunflower oil instead of olive oil.
• mix very well.
• then add ¼ teaspoon oregano and ½ teaspoon thyme and crushed black pepper as required. you can add your choice of herbs. both dried herbs or fresh herbs can be added.
• add ½ teaspoon sugar (optional) and salt as per taste. 
• mix well. if the pumpkin is sweet, then skip adding sugar.
• let the pumpkin soup come to a gentle simmer till it becomes hot. then switch off the flame.
• serve pumpkin soup hot or warm. you can garnish with some grated cheese or herbs or bread croutons or cream. this pumpkin soup can be served chilled too.

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how to make pumpkin soup recipe

cooking pumpkin

1. rinse, peel and chop 250 grams pumpkin (kaddu) in cubes. also chop 1 medium sized onion and 1 to 2 small garlic cloves.

2. add the pumpkin cubes, chopped onions and garlic in a 2 litre pressure cooker.

3. now add ¾ to 1 cup water. for a thick pumpkin soup add less water.

4. cover and pressure cook on medium flame for 8 to 9 minutes. if you do not have a pressure cooker, then you can even cook the pumpkin cubes in a pan. add water as required if cooking in a pan.

5. when the pressure settles down, open the lid. let the pumpkin mixture become warm.

6. then with an hand held mixer or beater, blend the whole mixture. you can even add the mixture in a blender or grinder jar and then blend to a smooth puree. do not blend when hot as then the mixture splutters.

7. blend till smooth. you can keep the soup slightly chunky if you want.

making pumpkin soup

8. now keep the cooker back on stove top on a low flame. add 2 to 3 teaspoons olive oil. adding olive oil is optional and you can skip it completely for a no fat soup. you can even add butter or sunflower oil instead of olive oil.

9. mix very well.

10. then add ¼ teaspoon oregano and ½ teaspoon thyme and crushed black pepper powder as required. you can add your choice of herbs. both dried herbs or fresh herbs can be added.

11. season with salt as per taste.

12. mix well.

13. then add ½ teaspoon sugar (optional). if the pumpkin is sweet, then skip adding sugar.

14. stir well. let the soup come to a gentle simmer till it becomes hot. then switch off the flame.

15. serve pumpkin soup hot or warm. you can garnish with some grated cheese or herbs or bread croutons or cream. this pumpkin soup can be served chilled too.