Cream of Pumpkin Soup

Learn how to make quick, easy and delicious Cream of Pumpkin Soup Recipe. Easy Creamy Pumpkin Soup recipe - healthy & delicious!

I had been wanting to try this recipe for a long long time now and somehow it didn't happen. When I had the mood, there was no pumpkin and vice versa. Finally, I had the pumpkin and I immediately tried this soup - it's plain awesome. One should have a spoonful of this soup to understand what I am saying. The natural sweetness from the pumpkin, rich flavour and creamy texture leaves you spell bound. This is a kind of thick soup which can be used along side evening snacks and it would be so filling. Here is the recipe for the rich-creamy-silky-velvety Pumpkin Soup. I am using milk instead of cream which gives you the same taste but is low - calorie. Best served with Garlic Bread Sticks!

How to make Cream of Pumpkin Soup

📖 Recipe

Cream of Pumpkin Soup

Ramya

Learn how to make quick, easy and delicious Cream of Pumpkin Soup Recipe. Easy Creamy Pumpkin Soup recipe - healthy & delicious!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soups

Cuisine Indian

Servings 2 people

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ 2 cups Large Diced Yellow Pumpkin
• ▢ 1 Medium Onion Finely Chopped
• ▢ 4 Garlic Cloves
• ▢ 1 teaspoon Butter
• ▢ 1 cup Milk
• ▢ 1 cup Water/Vegetable Stock
• ▢ Salt as required

COOK MODEPrevent your screen from going dark

Instructions

 

• In a pan heat the butter. Add chopped onions, garlic cloves and yellow pumpkin pieces.
• Cook for 3-4 mins on low flame and pumpkin starts to soften. Add salt as needed, mix well.
• Keep covered and cook for another 3-4 mins without charring them.
• Add milk and gently mash the mixture. Cook until the milk is well absorbed.
• Let the mixture cool down completely. Grind into a smooth puree.
• Add it back to the pan and add water/vegetable stock to adjust the consistency of the soup.
• Heat the soup on low flame until it just begins to boil. The soup should be thick and creamy.
• Sprinkle crushed black pepper and finish with a dollop of cream/milk on top.
• Serve hot immediately with garlic bread or toast.

Notes

• Do not boil the soup on low flame or long enough as the milk can cause it to curdle.
• Vegetable stock is optional and water can be used too.
• For best taste, use good quality yellow/red pumpkin with no traces of green.

Keyword Appetizers, Snacks/Appetizers

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