Go Back

Roasted Pumpkin Soup Recipe



  • Pumpkin - A small wedge
  • Ghee-1 tbs
  • Onion -1
  • Garlic -2-3 pods
  • Ginger - a small piece
  • Tomato - 1
  • Salt -to taste
  • Green Chilly - 1



  • Place the wedge of pumpkin on a baking tray and bake in a 200C oven until it is soft and fork tender.
  • Remove the skin and mash the pumpkin.
  • In a pan add ghee and add onion, garlic, green chilly and ginger.
  • Sauté until golden.
  • Add chopped tomatoes and fry.
  • Add the roasted and mashed pumpkin and cook for a minute.
  • Add a cup of water, salt and cook until water starts boiling.
  • Reduce flame, cover and cook for two minutes.
  • Switch off flame and allow the mix to cool.
  • Take it to a mixer and grind it to a smooth soup.
  • Pour it through a strainer to get a smooth soup.
  • Serve it hot or warm.