When it's cold and raining outside there is nothing more comforting than a big bowl of homemade soup and my Indian Spiced Pumpkin Soup will definitely warm your belly!
Not only is this soup delicious but it's packed with vitamins and minerals - and I have been known on occasion to enjoy this beautiful pumpkin soup for lunch with some equally comforting cheese toast for several continuous days at a time.
With it being the heart of winter here in Australia, this soup really hits the mark. It is so simple to make and the aromatic coriander and nigella seeds (aka kalonji seeds which available in any Indian grocery store) really add to the depth of flavor, as does the touch of white pepper. At the end everything is rounded out with a dollop of fresh sour cream or good quality creamy Greek yogurt - ah it's just perfect!
I used a pressure cooker to make this recipe but you can cook it on your stove top as well so and I have provided both methods. I just prefer using a pressure cooker because Indian gals just love their pressure cookers and I feel as though the flavors infuse faster this way. You could also use an instant pot if you have one too by following the pressure cooker method.
MY TIPS
Massels Chicken Style Stock Powder is actually fully vegetarian making this soup perfect for non-meat eaters!
If your pots have non-stick surfaces - DO NOT USE YOUR STICK BLENDER INSIDE or it might scratch the surface. Pour into a suitable dish if necessary and move on with the recipe.
I bring my water to temperature faster by boiling it in my kettle first - it saves a lot of time
If you don't like spices some dried chives sprinkled on top would also work nicely
YOU WILL NEED
1 brown onion, finely chopped
(1 tablespoon oil if using Method 2)
1.25kg | 3 pounds butternut pumpkin, peeled, seeded, coarsely chopped
1 garlic clove
4 cups hot water
2 heaped teaspoons Massels Chicken Flavored Stock Powder
1L | 4 cups | 18 ounces water
Serving
Dollop sour cream or Greek yogurt
1 teaspoon nigella seeds (aka kalonji seeds)
1/2 - 1 teaspoon crushed coriander seeds (start with 1/2 teaspoon and if you want a stronger flavor add more)
1/2 teaspoon white pepper
METHOD 1 - Pressure Cooker
Fill the base of your pressure cooker with about 1-2 inches of water, add a trivet and then place the chopped pumpkin, chopped onion, garlic clove, 2 cups water and 1 heaped teaspoon of chicken stock into another stainless steel vessel that will sit inside. Seal and bring pressure cooker up to temperature
Once up to temperature, turn your stove down as per your cooker requirements and pressure cook for 20 minutes.
In a small fry pan, nigella seeds and crushed coriander seeds over a low flame until fragrant and set aside.
Once the pumpkin is soft, use a stick blender to create a smooth puree and add the remaining 2 cups of water, 1 more teaspoon chicken stock and the white pepper, stir and allow to heat through.
Here you can add the spices into the soup or sprinkle a little on top if you prefer.
Serve in individual bowls and adding a dollop of yogurt and sour cream and a sprinkling of extra spices if desired and serve immediately.
OR
METHOD 2 - Stove Top
In a large pot add a little oil and gently fry off the onions until softened, add the chopped pumpkin, garlic clove, water and stock powder and simmer until soft, approximately 25 minutes.
In a small fry pan, dry roast the cumin powder, nigella seeds and crushed coriander seeds over a low flame until fragrant and set aside.
Use a stick blender to blend the pumpkin until smooth and then add the white pepper and stir through.
Here you can add the spices into the soup or sprinkle a little on top if you prefer.
Add a dollop of sour cream or Greek yogurt and a sprinkling of extra spices if desired and serve immediately.
SERVES 6-8
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