A hearty pumpkin soup


pumpkin soup



Some years ago I had a roast pumpkin and almond soup at the Willingdon Sports Club. I was captivated by its smoky flavour and sweet, velvety smoothness. For years I tried making it at home till last week, I think, I finally mastered the trick.

With our few and far between winters days, this is just what is needed on days the Mercury dips.

What you will need

1/4 kg Pumpkin

handful of Almonds

1 sliced Onion

2-3 tablespoon Cream

1 piece burning Coal

What you have to do

  1. Skin the pumpkin and pressure cook with finely chopped onion and almonds
  2. Allow the pressure to drop and blend through food processor. Pour into a bowl and adjust salt , sugar and pepper according to your taste.
  3. Heat some coal on a fire and put in a container that you can lower into the bowl of soup. Put a drop of oil on the lit coal so that it smokes. Cover with a lid to trap the smoke inside the pumpkin soup.
  4. Just before serving stir in some cream.

Watch the bowl being licked clean!

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An accidental cook who likes to travel, read, watch movies and do yoga. Currently busy with full time granny duties.

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