Indian Style Pumpkin Soup
Warm up your soul with this velvety Indian Style Pumpkin Soup, a perfect fusion of creamy comfort and vibrant spice. This wholesome recipe showcases tender pumpkin simmered with aromatic spices like curry powder, turmeric, and cumin, then blended to silky perfection with rich coconut milk. An optional kick of red chili adds a customizable heat, while fresh cilantro and a splash of lemon juice provide a zesty finish. Quick and easy to prepare in just 45 minutes, this gluten-free, vegan soup is an ideal choice for cozy weeknight dinners or festive gatherings. Pair it with warm naan or crusty bread for a satisfying meal that brings the bold flavors of Indian cuisine to your table.
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled, deseeded, and cubed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 500 milliliters vegetable stock
- 200 milliliters coconut milk
- 1 teaspoon curry powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons red chili powder (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon vegetable oil (or ghee if preferred)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon lemon juice
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger to the pot, and sauté for 2-3 minutes until fragrant and the onion turns translucent.
Stir in the curry powder, turmeric powder, ground cumin, ground coriander, and red chili powder (if using). Cook for 30 seconds to bloom the spices.
Add the cubed pumpkin to the pot and stir well to coat the pieces with the spices.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the pumpkin is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Return the blended soup to the pot. Stir in the coconut milk, salt, and black pepper. Simmer for 5 additional minutes to meld the flavors.
Finish with a teaspoon of lemon juice to brighten the flavors.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 40.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3116 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
