Indian Spiced Pumpkin Soup

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A smooth and comforting Indian spiced pumpkin soup made with pumpkin, warm spices, and a touch of cashew cream.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Start by heating your pot. If using an Instant Pot, start it in saute mode.
Add oil, chopped onion, and saute it until it softens and turns slightly translucent.
½ cup onion, 1 teaspoon oil
Add the pumpkin cubes next, followed by salt and the ground spices.
4 cups pumpkin, ¼ teaspoon black pepper powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, ¾ teaspoon salt
Give everything a quick mix so the spices coat the pumpkin evenly.
Pour in the water and mix it well.
2 cups water
Stovetop: Cook until the pumpkin is completely soft, about 10 to 12 minutes.
Instant Pot: Turn off the saute mode. Close the Instant Pot with its lid and pressure cook for 3 minutes on high pressure.
Once cooked, let it cool slightly, then blend until smooth.
Stir in the cashew cream after blending. This small step makes the soup creamy without making it heavy.
2 tablespoon cashew cream
If the soup feels too thick, add a splash of hot water and adjust the consistency to your liking.
Serve the soup hot with your favorite toppings.

Tested Tips from My Kitchen

The soup color varies depending on the pumpkin variety.
Let the soup cool slightly before blending for a smoother texture.
Add water gradually after blending to control thickness.
This soup pairs beautifully with a simple toasted sandwich or a light vegetable salad for an easy, balanced meal.
Instead of pumpkin, you can make this soup with roasted butternut squash as well.