Pumpkin Soup

Preparation time
30 mins
Cooking time
20 mins
4 people
Meal course
Entrée/Main Course
Posted by
Posted on
2 Tbsp
Coconut Oil
1 medium
Onion diced
2 medium
Chopped Garlic
1 small
Organic pumpkin, peeled and roughly diced into 2-3cm cubes (or a piece of a larger pumpkin)
1 as required
Vegetable stock
Pumpkin Soup

Ideal for any season, soups are comfort foods. Here is one variety of Pumpkin soup that will go well with your lunch and dinner plans. Pumpkin is a wonderful source of dietary fibre and a powerhouse of vitamins and minerals. It contains many antioxidants, particularly beta-carotene which is essential for maintaining the integrity of the skin and mucous membranes and essential for optimal vision. Beyond this, it is very versatile and makes a cracking soup base.

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I am Dilip Ramadas. I'm the founder of bhojanalay.com. My mother is the inspiration behind this website. My mother's recipes and culinary art needed a permanent place. So I built bhojanalay.com. I am a foodie and I like to write reviews of food and restaurants.

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  1. In a large pot, over a medium heat add oil then gently sauté the onion and garlic for a minute or two until translucent
  2. Add a tablespoon of garam masala, 1 tablespoon of ground cumin and a ginger root to the onion stage. Serve with a dollop of natural yoghurt and coriander.
  3. Add the pumpkin and stock, bring to the boil then simmer until the pumpkin starts to fall apart
  4. Allow to cool a little before processing in a blender or food processor until smooth

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