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Pumpkin soup

Pumpkin Soup

Pumpkin Soup is a thick and creamy soup. Pumpkin is rich in antioxidants. The soup is quick and easy to make. It is gluten-free and vegan.  You can make the soup in big batches and freeze into small containers and enjoy it warm for a comfort weeknight meal with a piece of bread of your choice. 
Course Appetizer, dinner, Global, gluten free, one meal dish, Soup, Starters, vegan
Cuisine Global
Keyword appetizer, boiled, dinner, fresh, glutenfree, healthy, hot, kids, onemealdish, pumkin, thicksoup, wintersoup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 55kcal



  • Heat oil in pressure cooker pan on a medium heat. Add the chopped garlic in it. Saute. 
    Pumpkin soup
  • Add chopped onions and saute till translucent.
    Pumpkin soup
  • Add the chopped carrot and saute for a minute.
    Pumpkin soup
  • Add chopped pumpkin and saute for a minute.
    Pumpkin soup
  • Add water. Mix well .
    Pumpkin soup
  • Put the pressure cooker lid with a whistle and pressure cook for 4 whistles on high heat and 2 on low heat. 
    Pumpkin soup
  • Let the pressure cooker cool by itself. Open the lid.
    Pumpkin soup
  • With the help of a stick blender, blend the all the cooked ingredients till smooth. (if using mixture jar, let the cooked ingredients cool. Strain and reserve the stock. Grind the strained ingredients to a smooth paste. Remove in the pot and add the reserved liquid to it. Mix well).
    Pumpkin soup
  • Now put back the blended mixture to heat. Add salt and pepper. Mix well and boil for 5-6 minutes. The pumpkin soup is ready to serve.
    Pumpkin soup
  • Serve the pumpkin soup hot with bread, soup stick, parathas or thepla.
    Pumpkin soup


Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 19mg | Potassium: 292mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19065IU | Vitamin C: 7.4mg | Calcium: 46mg | Iron: 1.8mg