Pumpkin soup

Pumpkin soup

0 reviews
READY IN 30 mts
PREP TIME 10 mts
COOK TIME 20 mts

Pumpkins and pumpkin soups are a powerhouse of vitamins and nutrients. It is rich in vitamin A that helps in improving eyes. It is low calorie so has great weight loss benefits while keeping you full longer. In mangalore we make a easy stirfry side dish out of it. I love the taste of pumpkins. Today i am making pumpkin soup which is a very easy option for lazy dinners when you are too tried to make something complicated serve it with a bowl of salads to make your dinner completeand healthy,its very quick and yum. Do try it with my delicious salad variety. 


  • 750 gms pumpkin chopped
  • 4 big cloves of garlic
  • 1 big onion chopped
  • 1 tbsp butter unsalted
  • 1 tbsp oil
  • 3 cups of chicken or vegetable stock or use 1 stock cube
  • Pepper powder 1 tsp
  • Salt to taste


  • 1Wash, peel and chop the pumpkin into small pieces. In a deep pan heat the oil and butter on low heat and quickly toss in the garlic before the butter begins to burn. Fry the garlic for about a minute. Add the sliced onions and fry till they turn translucent. Remove into a plate and set aside.
    To the same pan add a little butter if required and fry the pumpkin pieces cover it and let it cook till they soften, This could take a few minutes. Then add the stock or water in which the soup cube has been dissolved and bring to a boil.
    Check seasoning first only then add salt and pepper to taste. When the pumpkin pieces are really tender, remove pan from heat and let it cool for a bit.
    Add the fried garlic and onions and blend the mixture to a fine purée.
    Serve into a soup bowl, garnish freshly ground pepper or croutons or garlic bread.