Easy Pumpkin Soup Recipe – Butter & Bayleaf Indian Style

Last Updated on 4 months by Neha Deshmukh

Easy Pumpkin Soup Recipe – Butter & Bayleaf Indian 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, is there anything more comforting than a warm bowl of soup? This easy pumpkin soup is a family favorite – I first made it when my niece was feeling under the weather, and it’s been a go-to ever since! It’s packed with flavor, super simple to make, and perfect for a quick weeknight meal or a festive starter.

Why You’ll Love This Recipe

This pumpkin soup isn’t just another soup recipe. It’s a hug in a bowl! The combination of butter, bayleaf, and perfectly cooked pumpkin creates a flavor profile that’s both rich and subtly spiced. Plus, it’s incredibly easy – especially if you have a WonderChef Soup Maker (more on that later!). It’s a fantastic way to enjoy the goodness of pumpkin beyond just desserts.

Ingredients

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

• 2 cups Yellow Pumpkin pieces (about 300g)
• 4 cups Water (950ml)
• 1 tbsp Butter (14g)
• 1 no Bayleaf
• 2 Big onions, chopped
• 6 Garlic cloves, minced
• Salt as needed
• Pepper powder as you like
• 1 tbsp Fresh cream (15ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this soup really special.

• Butter: Don’t skimp on the butter! It adds a beautiful richness and depth of flavor. Seriously, it makes all the difference.
• Bayleaf: This little leaf is a powerhouse of aroma. It infuses the soup with a lovely, subtle fragrance. Don’t forget to remove it before blending!
• Pumpkin: I prefer using the yellow pumpkin (also known as kashipu haldi in some regions) for its sweetness and vibrant color. But feel free to experiment! Red pumpkin works well too, though it might have a slightly milder flavor. Different regions in India use different varieties – feel free to use what’s local and available to you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a pan over medium heat. Add the bayleaf, chopped onions, and minced garlic. Sauté them until the onions turn translucent and fragrant – about 5-7 minutes.
2. Now, add the pumpkin pieces to the pan and cook for another 3-5 minutes, until the raw smell disappears. This step helps to develop the pumpkin’s natural sweetness.
3. Transfer the sautéed mixture to your WonderChef Soup Maker. Pour in the water and add salt to taste.
4. Select the ‘Smooth Soup’ mode and let the magic happen! The machine will cook and blend everything automatically. It’s seriously a lifesaver.
5. Once the soup is ready, carefully pour it into bowls. Garnish with a sprinkle of pepper powder and a swirl of fresh cream.
6. Serve hot with your favorite bread or grilled vegetable sandwiches.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. Work in batches if necessary to ensure they brown evenly.
• Taste the soup before adding salt. Pumpkin’s natural sweetness can vary, so you might need to adjust the seasoning accordingly.
• For an extra smooth soup, you can strain it through a fine-mesh sieve after blending.

Variations

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

• Vegan Adaptation: Swap the butter for vegetable oil and use plant-based cream. Coconut cream also works beautifully! My friend, Priya, swears by using cashew cream for an extra decadent vegan soup.
• Spice Level: Add a pinch of chili powder or a dash of cayenne pepper for a little heat. My family loves a subtle kick!
• Festival Adaptation: This soup makes a wonderful starter for Diwali or other festive occasions. It’s light, flavorful, and sets the stage for a delicious meal.

Serving Suggestions

This pumpkin soup is incredibly versatile. Here are a few ideas for what to serve with it:

• Crusty bread for dipping
• Grilled cheese sandwiches
• Vegetable pakoras
• A side salad

Storage Instructions

Leftover soup? No problem!

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze the soup for up to 2 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?

Yellow pumpkin is my go-to, but red pumpkin or even butternut squash will work well.

2. Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance and reheat it when you’re ready to serve.

3. How can I adjust the thickness of the soup?

If the soup is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

4. Is it possible to make this soup without a WonderChef Soup Maker? What alternative methods can I use?

Yes, definitely! You can cook the pumpkin and onions in a pot on the stovetop, then use an immersion blender or a regular blender to puree the soup.

5. What bread or sandwich pairs best with this pumpkin soup?

A simple grilled cheese or a crusty baguette is perfect for dipping.

6. Can I freeze leftover pumpkin soup?

Yes, you can! Just make sure to store it in an airtight container.

Enjoy this warm and comforting pumpkin soup! I hope it brings a little bit of sunshine to your day. Let me know in the comments if you try it and what you think!