Creamy Pumpkin Soup

Creamy Pumpkin Soup
Creamy Pumpkin Soup

Creamy Pumpkin Soup

The lovely cute yellow pumpkin, the handsome potatoes and the sexy carrots gives it a beautiful texture and sweetness.The mild spices adds a lovely aroma inthe mouth. The almonds enriches the richness of the soup and makes it more creamier and thick. The heat comes from the pepper corns and its just the perfect dinner soup for the season.
Prep Time 10 mins
Cook Time 20 mins
Course Soup
Cuisine Italian
Servings 2


  • 1 cup cubed yellow pumpkin
  • 1/2 cup cubed carrots
  • 1/2 cup cubed potatoes
  • 1/2 cup sliced onions
  • 500-750 ml vegetable stock
  • 10-12 soaked deskinned almonds
  • 250-300 ml semi-skimmed milk
  • Olive oil
  • White pepper
  • Salt


  • 1 tsp black pepper balls
  • 1 inch cinnamon stick
  • 1/2 Bay leaf
  • 2-4 cloves


  • Heat the olive oil in a cooking vessel. Saute the onions for a couple of min, then add the potatoes and yellow pumpkin. Cook for 5-7 min. Pour in the vegetable stock and the whole spices. Bring it to a boil and simmer the flame for 10-15min.Once they are cooked, turn off the flame and let it cool.
  • Fish out the whole spices. Grind the vegetables along with the almonds to a fine thick paste. Mix in the semi-skimmed milk and transfer it to fire. Cook on medium flame for 3-5min.Dont add too much milk or vegetable stock, the soup tastes great when its thick and creamy. Add salt and pepper to taste.
  • Serve on pre-warmed soup bowls with soup sticks/cheese toast / pepper pappads. Enjoy!
Keyword Creamy Pumpkin Soup, Pumpkin Soup

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