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Pumpkin and chive soup

Sanchita Agrawal Mittal
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Pumpkin and chive soup RECIPE

Creamy pumpkin and chive soup with a dash of mustard powder. Must try recipe this winter season. Its creamy, heart warming and full of fibres and flavours.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Australian
  • Blending
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 1 large onion, chopped
  2. 2 tablespoons finely chopped fresh chives
  3. 2 garlic cloves, crushed
  4. 1/2 kilograms yellow pumpkin, peeled, chopped
  5. 2 cups vegetables stock
  6. 1/3 rd cup sour cream
  7. 1 teaspoon olive oil
  8. 1/4th teaspoon pepper powder
  9. 1/5th teaspoon mustard powder
  10. 1/2 teaspoon salt or to taste
  11. For the garnish
  12. 1 teaspoon fresh cilantro chopped
  13. 1 teaspoon grated pumpkin
  14. 1 teaspoon grated carrot


  1. Heat oil in a sauce pan over medium-high heat.
  2. Sauté onion and garlic for 2 minutes or until onion has softened.
  3. Add pumpkin and cook for 5 minutes.
  4. Add the vegetable stock and season with salt and pepper.
  5. Cover the lid and bring to a boil and let it simmer for 15 minutes or until pumpkin is tender.
  6. Set aside for 5 minutes to cool slightly, thereafter blend in the mixer until smooth.
  7. Pour into the pan over low heat.
  8. Add the cream and chives and cook stirring continuously for 2 minutes
  9. Garnish with cilantro, grated carrot and pumpkin.
  10. Sprinkle pepper powder and mustard powder.
  11. Serve hot, its extremely tasty and heart warming.

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Ruchi Gaur
Ruchi Gaur   Feb-14-2018


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