Pumpkin Soup
4 Servings ~ 20 minutes
  • 250 Grams Pumpkin - Seeded and Coarsely Chopped
  • 1 Medium Onion - Coarsely Chopped
  • 1 Medium Carrot - Coarsely Chopped
  • Salt n Pepper to taste
  • 1 Clove Garlic
  • 1 tsp Olive Oil
  • 4 Cups of Veg Stock/water

Pumpkin Soup

Pumpkin soup is a usually bound soup made from a puree of pumpkin. It is made by combining the blended pumpkin with broth or stock. It can be served hot or cold.

Pumpkin is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. While this humble backyard vegetable is less in calories but contains vitamin A, and antioxidants & carotenes in abundance.

Pumpkins, in general, feature orange or yellow color; however, some varieties exhibit dark to pale green colour as well.

It is one of the very low calorie vegetables and rich in dietary fiber, anti-oxidants, minerals, vitamins. Its a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is also rich source of minerals like copper, calcium, potassium and phosphorus.

The vegetable is one of the food items recommended by dietitians in cholesterol controlling and weight reduction programs.

Pumpkin seeds indeed are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins.


– Heat the olive oil in a pressure cooker over medium heat.
– Add in the rest of the ingredients except veg stock/water. Stir well.
– Add 1 cup of water and cook for 1 Whistle.
– Open when pressure has released. Slightly cool the contents and then blend into a smooth puree.
– Return back the puree into a heavy bottom vessel and add the remaining 3 cups of Stock or Water and simmer. Bring to boil.
– Garnish with oregano and some roasted Pumpkin Seeds and serve hot.

– You can add a few leaves of Spinach along with this while adding the veggies. Gives a different taste.

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