Pumpkin and Dill Seed Soup by Tarla Dalal

Tarla.Dalal's picture

Jan. 14, 2014

A thick creamy soup made using not-so-common vegetable pumpkin and dill seeds- mildly flavored with onions and black pepper powder.


Red pumpkin pieces 3 Cup (48 tbs) (bhopla / kaddu)
Dill seeds 1/2 Teaspoon (suva dana)
Butter 2 Tablespoon
Finely chopped onions 2 Tablespoon
Salt To Taste
Milk 1/4 Cup (4 tbs)
Black pepper powder To Taste (freshly ground)
Water 3 Cup (48 tbs)
For the garnish
Fresh cream 2 Tablespoon
Chopped spring onions 2 Tablespoon



1. In a non-stick deep pan, add butter and when hot add onions. Saute for a minute before adding dill seeds and sautéing for another minute or so. Now add pumpkin pieces, salt, and three cups of water. Cook for around 10 minutes and turn off heat. Allow to cool.


2. Once cooled, make a smooth mixture by blending it with a hand blender. Now mix in milk and cook for a couple of minutes.


3. Serve the soup hot after garnishing with fresh cream and spring onion greens.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 120Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 119 mg4.96%

Total Carbohydrates 14 g4.7%

Dietary Fiber %

Sugars 5 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet