Roasted Pumpkin soup | Peele kaddu ka soup | Vegan and gluten free soup | Recipe of yellow pumpkin soup | How to make roasted pumpkin soup with step by step instructions and pictorial presentation
Smooth, creamy, luscious, a heart warming roasted pumpkin soup | Peele kaddu ka soup is flavoured with ajwain/ carrom seeds/ thyme, made using roasted pumpkin, laced with a dash of creamy coconut milk, for a light but filling meal. This is vegan and gluten free too.
This soup is super easy to make. All you have to do is literally gather your ingredients into a baking tray, let the oven do it’s job, puree and serve.
This soup gets some sweetness from the carrots, sharpness from onions, and it’s got a bite from almonds. It’s just all around comfort food. That’s right, this soup is super filling. It’s vegan, gluten-free and there is no cream, no butter!!
Yet this soup has a very creamy and smooth texture from the pumpkin.
If you are looking for more soup recipes, do check out the following on the blog –
Broccoli potato spring onion soup
Step by step instructions and pictorial presentation to make Roasted Pumpkin soup | Peele kaddu ka soup
Preheat the oven at 180 degrees for 10 minutes.
Toss pumpkin in salt and thyme/ carrom seeds and arrange it on a baking tray.
Roast this in preheated oven for 7 to 8 minutes. Set aside.
In a thick bottom pan heat oil. Add carrots, spring onion greens, onions and almonds.
Saute it for a while and add roasted pumpkin to it.
To this add coconut milk and water. Bring this to boil and simmer it for few minutes.
Switch off the flame and cool it.
Blend it in a mixer jar. Serve this with chilli flakes.
Recipe card 🔽
Roasted Pumpkin soup | Peele kaddu ka soup
Ingredients
- Pumpkin peeled and chopped in cubes 250 gms
- oil 1 tsp
- Salt 1/4 tsp
- Thyme/Ajwain/carrom seeds 1/4 tsp
- Spring onion greens 25 gms
- Carrots 6 gms
- Onions finely chopped 5 gms
- Coconut milk 40 ml
- Almonds 4
- Water as required
- Chilli flakes to garnish
Instructions
- Preheat the oven at 180 degrees for 10 minutes.
- Toss pumpkin in salt and thyme/ carrom seeds and arrange it on a baking tray.
- Roast this in preheated oven for 7 to 8 minutes. Set aside.
- In a thick bottom pan heat oil. Add carrots, spring onion greens, onions and almonds.
- Saute it for a while and add roasted pumpkin to it.
- To this add coconut milk and water. Bring this to boil and simmer it for few minutes.
- Switch off the flame and cool it.
- Blend it in a mixer jar. Serve this with chilli flakes.
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Lata
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This soup was so warming and flavorful!! My whole family loved it – and I’ll definitely be making it again soon!
Thank you Anjali for trying. Glad you liked it.
Pumpkin and coconut work so well together – this soup is absolutely delicious.
Thanks Alexandra.
This is one of my favourite soups to make in winter time. So comforting.
Thank you Dannii.
A delicious tasty soup. I absolutely love pumpkin and it goes so well with coconut.
Indeed it’s a killer combination. Thank you Beth foe writing in.
This looks so delicious and I can’t wait to try it – especially with Autumn just around the corner!
Thanks for stopping by Chris.
This looks simply delicious; and I was planning on making pumpkin soup for dinner tomorrow; I’ll be sure to give it a try!
That first photo is simply stunning, by the way!
Glad to hear and know that you liked the recipe Arpita. Please post your feedback about the soup.
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