Pumpkin Soup Recipe | How to make Pumpkin Soup Recipe

By Alok Verma  |  23rd Aug 2016  |  
5 from 1 review Rate It!
  • Pumpkin Soup Recipe, How to make Pumpkin Soup Recipe
Pumpkin Soup Recipeby Alok Verma
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About Pumpkin Soup Recipe Recipe

Whip up this wintry pumpkin soup recipe, stirred up easy and served all steamy.

Pumpkin Soup Recipe is a delicious dish which is liked by people of all age groups. Pumpkin Soup Recipe by Alok Verma has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Pumpkin Soup Recipe at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pumpkin Soup Recipe takes 5 minutes for the preparation and 75 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pumpkin Soup Recipe is a good option for you. The flavour of Pumpkin Soup Recipe is tempting and you will enjoy each bite of this. Try this Pumpkin Soup Recipe on weekends and impress your family and friends. You can comment and rate the Pumpkin Soup Recipe recipe on the page below.

Pumpkin Soup Recipe

Ingredients to make Pumpkin Soup Recipe

  • 1 kg pumpkin
  • 1 tsp Oregano
  • 1 tsp dried chilli flakes
  • 1 tsp coriander seeds
  • olive oil
  • 3 cups hot vegetable/chicken stock
  • 4 cloves of garlic
  • 1 onion
  • 1 stick of celery
  • Salt and pepper, to taste

How to make Pumpkin Soup Recipe

  1. Preheat the oven to 175°C. In a mortar and pestle, grind together dried chilli flakes and coriander seeds with a pinch of salt until finely ground.
  2. Halve the pumpkin and chop it into wedges, by taking the seeds out and storing in a bowl and on a large greased baking tray, place the wedges spread across from each other. Drizzle olive oil all over the pieces.
  3. Sprinkle ground chilli flakes, coriander, salt and oregano all over the wedges with some black pepper powder. Roast the wedges for 40-45 minutes or until slightly caramelised at the edges.
  4. On medium heat, add olive oil in a large pan and add roughly chopped onion, garlic and celery and let cook for 10 minutes until softened but not coloured.
  5. When the pumpkin is out of the oven, add all the wedges to the pan with the hot stock. Blend it all the way through using an electric blender. Add more water if you desire a thinner consistency.
  6. On a large baking tray, place the pumpkin seeds, drizzle olive oil and sprinkle coriander powder, salt, pepper, ground chilli flakes and oregano and roast at 175°C for 30 minutes until crisp and slightly darkened.
  7. Ladle the hot soup in a bowl and sprinkle the seeds on top and serve.

Reviews for Pumpkin Soup Recipe (1)

Asha Sharma2 years ago

I love pumpkin soup!

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