Creamy Pumpkin Soup Recipe – Easy Indian Kadai Style

Last Updated on 2 months by Neha Deshmukh

Creamy Pumpkin Soup Recipe – Easy Indian Kadai Style

Hey everyone! If you’re anything like me, you’re always looking for cozy, comforting recipes, especially as the weather starts to cool down. And honestly, this creamy pumpkin soup is exactly that. I first made this a few years ago when I was craving something warm and nourishing, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the Indian-style kadai cooking gives it a unique depth of flavor you won’t find in other pumpkin soup recipes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pumpkin soup! It’s a beautiful blend of comforting flavors with a little Indian twist. Here’s why I think you’ll adore it:

• Easy & Quick: Ready in under 30 minutes – perfect for a weeknight meal.
• Comforting: Warm, creamy, and incredibly satisfying.
• Unique Flavor: The kadai and subtle spices elevate the pumpkin’s natural sweetness.
• Healthy: Packed with vitamins and nutrients from the pumpkin.
• Versatile: Easily adaptable to suit your taste and dietary needs (more on that later!).

Ingredients

Here’s what you’ll need to create this delicious soup:

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups pumpkin, sliced (about 300g)
• Salt to taste (start with ½ tsp)
• Pepper to taste (start with ¼ tsp)
• 2 cups water (480ml)
• Cream or Greek yogurt, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kadai: I love using a kadai for this recipe. It distributes heat beautifully and gives the soup a lovely, slightly smoky flavor. But don’t worry if you don’t have one! A large, heavy-bottomed pot will work just fine.
• Olive Oil: Using olive oil is a bit of a modern touch, but it adds a lovely richness. Traditionally, ghee would be used, and that’s delicious too if you have it!
• Pumpkin: You can use any type of pumpkin you like! Butternut squash, kabocha squash, or even a regular pumpkin (peeled and seeded) will work beautifully. In India, we often use kaddu which is a local variety of pumpkin.
• Spice it up: Don’t be afraid to experiment with a pinch of garam masala or turmeric for an extra layer of flavour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large kadai (or pot) over medium heat.
2. Add the thinly sliced onion and sauté until it becomes translucent and softened – about 5-7 minutes.
3. Add the minced garlic and sauté for another minute until fragrant. You don’t want it to burn!
4. Now, add the sliced pumpkin, salt, and pepper. Sauté for about 2 minutes, just to lightly soften the pumpkin.
5. Pour in the water, give everything a good mix, cover the kadai, and bring to a boil. Reduce the heat to medium and let it simmer for 15 minutes, or until the pumpkin is completely tender.
6. Carefully remove the kadai from the heat and let the mixture cool slightly. This is important!
7. Using an immersion blender (or carefully transferring to a regular blender), blend the soup until it’s perfectly smooth and creamy.
8. Pour the soup into bowls, garnish with a swirl of cream or a dollop of Greek yogurt, and sprinkle with a little extra black pepper.

Expert Tips

A few little things I’ve learned over the years:

• Don’t skip the sautéing step! It really develops the flavors.
• Taste as you go. Adjust the salt and pepper to your liking.
• For extra creaminess: Add a splash of milk or coconut milk while blending.
• Blending safely: If using a regular blender, blend in batches and vent the lid to prevent pressure buildup.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cream or yogurt for coconut cream! It adds a lovely richness and subtle coconut flavor. My friend, Priya, swears by this version.
• Spice Level: Add a small piece of grated ginger or a pinch of chili flakes while sautéing the onions and garlic for a little kick.
• Festival Adaptation: This soup makes a wonderful starter for festive occasions like Diwali or Navratri. It’s light, flavorful, and sets the stage for a delicious meal.

Serving Suggestions

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

• Serve with warm, crusty garlic bread for dipping.
• Pair it with a simple salad.
• Add a sprinkle of toasted pumpkin seeds for extra crunch.

Storage Instructions

Got leftovers? No problem!

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to a week.
• Freeze: You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion.

FAQs

Let’s answer some common questions:

1. What type of pumpkin is best for this soup?

Butternut squash is a classic choice, but honestly, any pumpkin or squash will work! Kabocha squash is also fantastic – it has a naturally sweet and creamy texture.

2. 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 flavors will actually develop even more over time.

3. Is it possible to adjust the thickness of the soup?

Definitely. If the soup is too thick, add a little more water or milk. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

4. What is a Kadai and can I use a different pot?

A kadai is a traditional Indian wok-like pot with rounded sides. It’s great for stir-frying and simmering. But a large, heavy-bottomed pot will work perfectly well if you don’t have a kadai.

5. Can I freeze leftover pumpkin soup?

Yes, you can! Just make sure to cool the soup completely before transferring it to a freezer-safe container.

Enjoy! I hope you love this creamy pumpkin soup as much as my family does. Let me know in the comments if you try it, and what variations you come up with!