Pumpkin and Fenugreek Soup


  • 3 cups unpeeled pumpkin, diced
  • 2 tsp fenugreek seeds (methi dana), soaked in water for an hour
  • 1 medium sized onion, chopped
  • 1 dry red chilli
  • 1 tsp unrefined salt
  • ½ cup soy milk / coconut milk


Steam the pumpkin for 7-8 minutes until it is tender. Let it cool down completely. Blend to obtain a smooth puree. In a saucepan, roast chopped onions and red chilli. Keep adding a teaspoon of water and stirring at intervals, until the onions are translucent.

Add the fenugreek seeds and pumpkin puree and bring to a boil. Add salt and the soy or coconut milk and bring to a boil. Serve hot.


Fenugreek seeds are used, not fenugreek leaves. Do not puree the fenugreek or you will have a bitter soup. The fenugreek seeds add an amazing flavour but if you do not like them, you may leave them out.

Serves 4