pumpkin soup recipe | how to prepare easy creamy pumpkin soup
Hebbar's Kitchen
Hebbar's Kitchen
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  • 2 tbsp olive oil
  • 1 onion
  • 2 clove garlic
  • 2 cup (400gm) pumpkin, sliced
  • ½ tsp salt
  • ½ tsp pepper, crushed
  • 2 cup water
  • 2 tbsp olive oil. alternatively use any neutral flavoured oil or butter.further saute 1 thinly sliced onions till it shrinks.also saute 2 clove garlic.now add 2 cup (400gm) sliced pumpkin. use any pumpkin of your choice.also add ½ tsp salt and ½ tsp pepper.saute for a minute or 2 till it changes colour slightly.furthermore add 2 cup water and mix well.cover and boil for 15 minutes on medium flame.cook the pumpkin well and allow to cool lightly.transfer to the blender and blend to smooth paste.pour the prepared pumpkin soup into bowl and garnish with a tbsp of cream. alternatively use greek yogurt if you are diet conscious.finally, serve pumpkin soup sprinkled with black pepper or store in refrigerator for a week and enjoy when required.3.5.3226
  • olive oil
  • ½ tsp salt and
  • ½ tsp pepper
  • 30 minutes at 180 degree celsius. this helps to get roasted flavour in soup.also add parsley, basil or rosemary for more flavours.additionally, adding cream is optional, use greek yogurt if you are diet conscious.finally, pumpkin soup can be extended by adding potato and carrot while boiling.RELATED ARTICLES



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