Pumpkin soup is my ultimate go-to winter dish. This is such an easy no-frill recipe and guarantees a full and happy tummy. Due to the natural sugars in pumpkin, this soup tends to be slightly sweet in taste which is why I always accompany it with salty garlic-y croutons.
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVINGS: 2
DIFFICULTY SCALE: Low

INGREDIENTS:
For the soup –
- Onion – 1 medium, roughly chopped
- Pumpkin – ½ small, peeled and diced
- Garlic – 4 cloves
- Chilli flakes
- Milk – 1 cup or ½ cup cream
- All-purpose flour – 1 teaspoon
- Butter – 5 gm piece
- Dried Herbs – for seasoning
- Black Pepper
- Salt – to taste
For the croutons –
- Whole wheat bread slices – 4
- Garlic – 2 cloves, finely chopped
- Olive oil – 1 tablespoon
- Salt – to taste
RECIPE:
- Add butter in a pressure cooker and allow it to melt.
- Roughly chop a medium onion and add it to the melted butter.
- Smash 2 cloves of garlic and add them to the cooker
- Peel the pumpkin and remove all the seeds. Dice them into small cubes.
- Once the onions turn translucent, add the diced pumpkins and add salt.
- Add 2 cups of water and close the lid.
- Allow 2 whistles and take it off the flame. Open the cooker once the pressure is released.
- Take a hand blender and blend until the mixture turns into a smooth paste.
- Add the dried herbs and cream/milk as you like.
- Allow the soup to simmer on low flame for 3-4 minutes.
- Drizzle some olive oil in a pan and add chopped garlic.
- Cut the bread into bite-size pieces and add them to the pan and fry until they become crispy and brown.
- Add soup to a bowl and top it with croutons, garnish it with pumpkin and sesame seeds and dunk in.
How do you like your pumpkin soup?
I also love these amazing winter soups:
Vero and Canito in the kitchen
Delicious soup! One of my favourite ones 😉💞 Nice post!
Nisha Sharma
Thank you😀
Vero and Canito in the kitchen
You are very welcome! 💞
Megala
Beautiful & delicious soup !
Nisha Sharma
Thank you so much.😀😀
mistimaan
Looks too tasty 🙂
Nisha Sharma
Thanks😀
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