pumpkin soup

pumpkin soup

Pumpkin Soup-Indian Style…

This soup recipe is an Indian take of nutrient rich pumpkin , diced pumpkin is slowly cooked together with aromatic herbs and spices such as curry leaves, mustard seeds, cumin seeds, asafoetida and tamarind pulp.

This pumpkin soup is very famous in the  Southern part of Kerala and is served with rice.


  • Pumpkin- 400 gms, diced.
  • Coconut oil – 1 Tbsp
  • Mustard seeds – 1/2 Tsp
  • Cumin seeds – 1/2 Tsp
  • Dry chilly- 2 pcs
  • Curry leaves – 1 sprig
  • Asafoetida/Hing- 1/2 Tsp
  • Tamarind pulp- 50 ml
  • Water- 600 ml
  • Salt to taste.


  1. Wash and remove the skin and dice pumpkin, keep it ready.
  2. Soak tamarind in lukewarm water for 15 minutes. To make the pulp, mash tamarind thoroughly in water and strain.
  3. In a medium sized pot, heat up coconut oil, splutter mustard seeds.
  4. Add dry chilly, cumin seeds and curry leaves and let it fry on a slow flame.
  5. Add asafoetida powder and cook on a slow fire for one minute.
  6. Add diced pumpkin, stir fry for a couple minutes.
  7. Add water,salt and bring to boil, let the pumpkin cook on a simmering fire.
  8. Serve the soup hot.


Bone Appetite & Happy Cooking!



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