Today, although it is Mid Summer, it is cooler and wet. It seems right to make soup, although Pumpkin Soup is usually reserved for Winter. This is a South Indian Soup, and the lightness of it suits our Summery wet weather.
Although the South Indian soups are not well known or recognised, I have a love of them which started when they were served each day for 2 weeks in Coimbatore in Tamil Nadu. Home made and delicious, it was instant love. Luckily the Cook and See series of books has a chapter on Indian Soups in Part 4 by Priya Ramkumar.
This soup is a little thinner than what you might expect from a European Pumpkin Soup, but has a creamy texture because the milk is condensed slightly by simmering for 10 mins. It is peppery indeed, but not as peppery as you might think from the amount in the soup. It also has a little sweetness from the pumpkin and from condensing the milk – that sweetens it a little. I love the soup garnished with coriander leaves.
You might like to have a look at other Indian soups. We have South Indian Cauliflower Soup, South Indian Beetroot Soup, and Tomato and Potato Soup. There is also a wonderful Indian Vegetable Stock to use as a base for soups or to slurp on its own. All of our Indian Soups are here.
Other similar recipes include Turnip Soup with Yoghurt and Coriander-Walnut Paste, Pumpkin Soup with Red Peppers, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Cream of Pumpkin Soup.
See other Pumpkin Soup recipes here. All of our Indian Soups are here for you to browse, and our whole range of Soups here. Other Indian dishes are here. Or take some time and explore our Mid Summer recipes.
Yellow Pumpkin Soup | South Indian Pumpkin Soup
500g pumpkin – I used butternut
1 tspn ginger paste
3 Tblspn ghee or butter
1 l milk
salt to taste
1 Tblspn black pepper powder
1 cup water
toasted croutons, optional, to garnish
Peel the pumpkin and chop into large pieces. In a deep pan, melt butter or ghee, add the pumpkin pieces and sauté them over gentle heat for about 5 mins.
Add the salt, pepper powder, ginger paste and water, and simmer until the pumpkin is tender.
Puree the soup in a blender with 1 cup milk. You can also blend it in a mixie or use a hand held immersion blender.
Put the soup into a clean pan and add the remaining milk and simmer gently for 10 mins.
Garnish with herbs or bread croutons. I adore green coriander with this soup (cilantro).