Pumpkin Soup

Tarla.Dalal's picture

Mar. 25, 2019

You would never have imagined the possibility of preparing such a luxuriant soup at such a low-calorie count!
The soup will be naturally creamy due to the soft pumpkin. Even though it is a savory soup, the slight sweetness of the pumpkin makes it even more delicious.
A real treat for pumpkin lovers, this delicious soup has an enticing flavour and irresistibly herby aroma.


Red pumpkin diced 2 Cup (32 tbs) (bhopla / kaddu)
Low fat butter 1 Teaspoon
Finely chopped onion 1/4 Cup (4 tbs)
Salt To Taste
Freshly ground black pepper To Taste (kalimirch)
Dried oregano 1 Teaspoon



1. To make the pumpkin soup, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.

2. Add the pumpkin and cook on a medium flame for 3 minutes, while stirring occasionally.

3. Add 3 cups of hot water, salt and pepper and mix well.

4. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.

5. Remove from the flame and keep aside to cool completely.

6. Once cooled, blend in a mixer till smooth.

7. Transfer the mixture back into the same deep non-stick pan, add the oregano and mix well.

8. Cook on a medium flame for 1 minute or till it comes to boil, while stirring continuously.


9. Serve the pumpkin soup immediately.


At step 8 it is suggested to cook only till the mixtutre comes to boil, switch off the flame and serve immediately. Boiling it for more time or re-heating it might lead to curdling of the soup.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3