Plain Pumpkin Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 1 - large pumpkin, cut in chunks
  • 2 cloves - garlic, chopped
  • 1 - medium red chilli, chopped
  • 1 can - coconut milk or cream
  • Lots of coriander leaves
  • Salt - to taste
  • 1 tsp - pepper

How to Make Plain Pumpkin Soup

  • Cut the pumpkin into quarters so that they are of a manageable size to work with.
  • Scoop out the seeds and remove the skin.
  • Chop the flesh into small chunks and cook in boiling water until soft.
  • Meanwhile, add the chilli, garlic, half the coriander, salt and pepper to a blender and whiz until well blended.
  • When the pumpkin is soft, drain the cooking water but reserve it.
  • Put the pumpkin into the blender with the chilli mix and blend.
  • Put the mixture back into a saucepan, add the coconut milk and simmer.
  • If it is too thick, add some of the reserved cooking water.
  • Serve in large bowls and add the remaining chopped coriander for garnish.
  • In case you do not want to use coconut milk, add plain milk or water instead.