Cream of Pumpkin Soup


  1. Pumpkin (500 – 600 gms)
  2. 1-2 Onions roughly chopped
  3. 8-10 garlic cloves
  4. 8-10 black peppercorns
  5. 1 tbsp chilli flakes (for that extra kick of heat)
  6. Salt for seasoning
  7. 1 tbsp Oregano
  8. Olive Oil
  9. Water/Vegetable stock
  10. 1/2 cup heavy cream

Serves: 3-4

Total time: 40 mins  (Prep.time – 30 mins, Cook Time – 10 mins)

Calorie intake: 1 bowl=136 cal


  1. The first step is to heat a pan with olive oil.
  2. Add roughly chopped onions and toss in black peppercorns and garlic cloves. Sauté them until the aroma of the garlic infuses with the caramalized onions.
  3. Then add roughly chopped chunks of Pumpkin and sauté until the Pumpkin softens up a litlle.
  4. At this stage, you can add chilli flakes if you need to add a punch. But it is optional.
  5. Remove the pan from heat and let this mixture cool for a couple of minutes.
  6. Then grind this mixture in a food processor until it becomes a smooth puree.
  7. Now pour this mixture back in the pan and heat this puree. Add a little water (or vegetable stock) if you find the puree too thick.
  8. Add salt and oregano for seasoning.
  9. When the soup come to a boil, add the desired amount of heavy cream.
  10. Let it simmer for about 2 minutes more and take the pan off the heat.
  11. Serve the soup by adding a dash of cream on top or chopped parsley with a side serve of fresh croutons.



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