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.

COOKING TIME: 20 minutes

Pumpkin-Lentil Soup
Pumpkin Soup


For the soup –

  1. Onion – 1 medium, roughly chopped
  2. Pumpkin – ½ small, peeled and diced
  3. Garlic – 4 cloves
  4. Chilli flakes
  5. Milk – 1 cup or ½ cup cream
  6. All-purpose flour – 1 teaspoon
  7. Butter – 5 gm piece
  8. Dried Herbs – for seasoning
  9. Black Pepper
  10. Salt – to taste

For the croutons –

  1. Whole wheat bread slices – 4
  2. Garlic – 2 cloves, finely chopped
  3. Olive oil – 1 tablespoon
  4. Salt – to taste


  1. Add butter in a pressure cooker and allow it to melt.
  2. Roughly chop a medium onion and add it to the melted butter.
  3. Smash 2 cloves of garlic and add them to the cooker
  4. Peel the pumpkin and remove all the seeds. Dice them into small cubes.
  5. Once the onions turn translucent, add the diced pumpkins and add salt.Pumpkin-soup-in-making
  6. Add 2 cups of water and close the lid.
  7. Allow 2 whistles and take it off the flame. Open the cooker once the pressure is released.
  8. Take a hand blender and blend until the mixture turns into a smooth paste.
  9. Add the dried herbs and cream/milk as you like.
  10. Allow the soup to simmer on low flame for 3-4 minutes.
  11. Drizzle some olive oil in a pan and add chopped garlic.
  12. Cut the bread into bite-size pieces and add them to the pan and fry until they become crispy and brown.
  13. 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:

  1. Broccoli and Cheddar Soup
  2. Tomato-Carrot – Beetroot-Turnip Soup