Butternut Pumpkin & Carrot Soup Recipe – Easy Indian Style

Last Updated on 2 months by Neha Deshmukh

Butternut Pumpkin & Carrot Soup Recipe – Easy Indian Style

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly! I first made this butternut pumpkin and carrot soup on a particularly grey autumn evening, and it instantly became a family favourite. It’s incredibly easy to whip up, packed with flavour, and feels wonderfully nourishing. This isn’t your average soup, though – a little Indian-inspired spice takes it to a whole new level of deliciousness. Let’s get cooking!

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s healthy, brimming with vitamins from the pumpkin and carrots. And, honestly, it’s just delicious. The subtle sweetness of the vegetables is perfectly balanced by the warm, earthy cumin. Plus, it’s a fantastic way to sneak in some extra veggies, even for picky eaters!

Ingredients

Here’s what you’ll need to make this comforting soup:

• 1.5 cups butternut pumpkin, peeled and cubed (about 300g)
• 0.5 cup carrot, peeled and cubed (about 100g)
• 0.25 cup onion, roughly chopped (about 50g)
• 2 garlic cloves, minced
• 1 teaspoon cumin powder
• 2 teaspoons butter or olive oil
• 1 cup water (240ml)
• Salt to taste
• Black pepper powder, to garnish
• Cream or yogurt, for serving (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Butternut Pumpkin: Varieties & Selection

Butternut pumpkins are the star of the show! Look for one that feels heavy for its size, indicating it’s full of flesh. The skin should be hard and matte, without any soft spots. You can also use kabocha squash as a substitute – it has a similar sweet flavour.

Carrot: Choosing the Right Type

Any carrots will work, but I prefer using sweeter varieties like Nantes carrots for this soup. They add a lovely natural sweetness.

Cumin Powder: Regional Variations & Aroma

Cumin is a staple in Indian cooking, and its aroma is just divine! You can find different varieties of cumin powder – some are lighter, others are darker and more intense. Feel free to experiment to find your favourite. Roasting cumin seeds and grinding them yourself takes the flavour to another level, if you have the time!

Butter vs. Olive Oil: Flavor Profiles

I often use butter for a richer, more decadent flavour. However, olive oil works beautifully too, especially if you’re looking for a lighter option. A good quality extra virgin olive oil will add a lovely fruity note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube your butternut pumpkin and carrot. Roughly chop the onion too – no need to be too precise here!
2. Heat the butter or oil in a pressure cooker over medium heat. Add the minced garlic and chopped onion and sauté for about a minute, until fragrant.
3. Now, sprinkle in the cumin powder and fry for another minute. This really wakes up the flavour! Be careful not to burn it.
4. Add the chopped butternut pumpkin and carrot to the pressure cooker. Cook for about 2 minutes, stirring occasionally.
5. Pour in 1 cup of water, close the lid, and pressure cook for 2-3 whistles. If you don’t have a pressure cooker, you can simmer the vegetables in a pot with water for about 20-25 minutes, or until tender.
6. Once cooked, carefully release the pressure (if using a pressure cooker). Add salt to taste and blend the soup smoothly using an immersion blender. If you don’t have one, you can carefully transfer the soup to a regular blender in batches.
7. Serve hot, topped with a swirl of cream or yogurt and a sprinkle of black pepper. A side of crusty toast for dipping is highly recommended!

Expert Tips

• Don’t skip the sautéing step! It builds a lovely flavour base for the soup.
• If your soup is too thick, add a little more water until you reach your desired consistency.
• Taste as you go and adjust the seasoning accordingly.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply swap the butter for olive oil and use a plant-based yogurt or cream for topping. Coconut milk also works beautifully! My friend, Priya, swears by a dollop of coconut cream.
• Gluten-Free Option: This recipe is naturally gluten-free! Just ensure any bread served alongside is also gluten-free.
• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped green chilli for a little heat.
• Festival Adaptation (Navratri/Diwali): For Navratri, you can skip the onion and garlic to make it a vrat-friendly dish. During Diwali, a touch of ginger and a sprinkle of garam masala can add a festive touch.

Serving Suggestions

This soup is wonderful on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of crusty bread or naan for dipping.
• Add a sprinkle of toasted pumpkin seeds for extra crunch.
• Pair it with a simple salad for a light and healthy meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Is this soup suitable for babies?

Yes, it is! Just make sure to omit the salt and pepper when making it for babies. You can also blend it extra smooth.

Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

What if I don’t have an immersion blender?

No problem! You can carefully transfer the soup to a regular blender in batches. Just be sure to vent the lid to prevent pressure buildup.

Can I use other vegetables in this soup?

Definitely! Sweet potato, parsnip, or even a little bit of apple can be delicious additions.

How can I adjust the sweetness of the soup?

If you prefer a less sweet soup, you can add a squeeze of lemon juice or a pinch of salt to balance the flavours.