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Creamy Potato Pumpkin Soup

This recipe was contributed by Ms. Rupali Shah (adapted from recipe by Ms. Gina Matsoukas).


  • 1 large unpeeled potato, chopped and steamed for 5-6 minutes
  • 1 small yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp chopped unpeeled ginger
  • ½ cup pureed unpeeled pumpkin
  • ½ cup almond milk (or any other nut milk)
  • 2 cups water
  • ½ tsp red pepper flakes
  • 1 tsp unrefined salt
  • ½ tsp black pepper (kali mirch) powder
  • 2 tbsp chopped fresh coriander leaves, to garnish


Sauté the potato, onion, garlic and ginger, until the onion and potato are soft (this step can be avoided and all ingredients transferred to a blender directly, but this step gives the soup an added flavour).

Take all the ingredients together (except coriander) in a blender. Blend until you have a smooth paste. Transfer to a saucepan and bring the soup to a boil. Pour into bowls, adjust salt and pepper and garnish with coriander leaves. You could add a sliver of almond on top for added crunch.

Serves 2


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