How To Get The Pumpkin soup Recipe.

How To Get The Pumpkin soup Recipe.

About This Recipe

This easy-to-prepare tasteful soup is made with the mellow, slightly sweet yellow pumpkin. More of the European/American style recipe, this pumpkin soup recipe does not have any Indian flavors or taste.

Light and healthy, this gluten-free pumpkin soup is not the heavy and creamy like a many squash soups. In fact, if you leave out the oil, this soup is the non-fat dish. Thus, you can add butter or garnish with cream to get a heartier dish.

No cream is added, thus, the consistency of the pumpkin still gives the nice light creaminess to the dish.

I have used the stove-top pressure cooker for the recipe shown in the step-by-step photo guide and used a pan in the recipe video.

You can also cook the pumpkin cubes in an Instant pot as well. I have mentioned the details under for cooking in the pan and Instant pot below after the step-by-step guide and in the recipe card.

How To Make The Pumpkin soup Recipe.


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into the chunks
  • 700ml vegetable stock or chicken stock
  • 150ml double cream
  • For the croutons
  • 2 tbsp olive oil
  • 4 slices wholemeal seeded bread, crusts removed
  • handful pumpkin seeds

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Heat 2 tbsp olive oil in the large saucepan, then gently cook 2 finely chopped onions for the 5 mins, until soft but not coloured.


Add the 1kg pumpkin or squash, cut into chunks, to the pan, then carry on the cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.


Pour 700ml vegetable or chicken stock into the pan and season with the salt and pepper. Bring to the boil, then simmer for the 10 mins until the squash is very soft.


Pour 150ml double cream into the pan, bring back to the boil, then purée with the hand blender. For an the extra-velvety consistency you can pour the soup by the fine sieve. The soup can be now be frozen for up to 2 months.


To make the croutons: cut the 4 slices wholemeal seeded bread into the small squares.


Heat 2 tbsp olive oil in the frying pan, then fry the bread until it starts to become crisp.


Add the handful of pumpkin seeds to the pan, then cook for a few mins more till they are toasted. These can be made a day ahead and stored in an airtight container.


Reheat the soup if necessary, taste for seasoning, then serve scattered with the croutons and seeds and drizzled with more olive oil, if you want.