Pumpkin Soup

Earlier, I didn’t take my health seriously but the lockdown has helped me analyse my priorities. Since then, I have added soup to my dinner and generally stay true to the taste of the main ingredient while maintaining a thick consistency. Packed with immune-boosting nutrients, this slow-cooked pumpkin soup with a mouth-watering aroma will keep you healthy.


  • 1 Tsp Oil
  • 1/2 Onion (sliced)
  • 2 Garlic Cloves
  • 1 ½ Cup Pumpkin (peel the skin and chop)
  • 1/2 Tsp Salt
  • 1 ½ Cup Water
  • 1/2 Tsp Pepper Powder
  • 1/4 Tsp Turmeric


Prep: 3 minutes
Cooking: 20 minutes

  1. Throughout the procedure, the gas should be on low flame.
  2. Firstly, in a pressure cooker heat oil and sauté onions and garlic for a minute.
  3. Add pumpkin, salt and turmeric. Sauté for 2 minutes.
  4. Now add 1 cup of water and pressure cook for 3-4 whistles.
  5. Drain off the water (in a bowl) and keep it aside. Let the vegetables cool completely.
  6. Blend vegetables into a smooth paste. Transfer the pumpkin paste into a kadhai or pan.
  7. Pour the vegetable stock while cooking the paste. If required add water to adjust consistency.
  8. Finally, when the soup comes to a boil, season it with pepper powder and mix well. Ready to serve!