Pumpkin Squash Soup

Pumpkin squash soup is a delightful and flavorful dish that combines the succulent flavors of pumpkin and potato with the aromatic Indian spices.

Pumpkin Squash Soup

Are you ready to warm up with a delicious and comforting bowl of pumpkin squash soup? This recipe is perfect for cozy nights in, and it's packed with flavor and nutrients. Plus, it's easy to make and can be enjoyed by the whole family. Keep reading to learn how to make this tasty and unique pumpkin squash soup.

What Is Pumpkin Squash Soup?

  • Pumpkin squash soup is a delightful and flavorful dish that combines the succulent flavors of pumpkin and potato with the aromatic Indian spices. This unique soup is seasoned with a blend of ginger, garlic, and onion, creating a rich and comforting experience for your taste buds.
  • The addition of fresh coconut milk adds a creamy texture, while the fresh coriander leaves provide a refreshing touch to the dish. The combination of these main ingredients with the Indian spices and unique seasoning results in a delectable soup that is perfect for any occasion.

Why You'll Love Pumpkin Squash Soup?

  • Creamy and Smooth Texture: This delicious soup has a silky smooth texture that is both comforting and satisfying. The pureed pumpkin and coconut milk create a velvety richness that you'll love with every spoonful.
  • Packed with Nutrients: Pumpkin squash soup is not only delicious but also rich in essential nutrients. Pumpkins are a great source of vitamins A and C, as well as antioxidants, making this soup a healthy choice for your diet.
  • Warm and Comforting: This soup is the perfect comfort food, especially on a chilly day. It warms you from the inside out and provides a sense of coziness and relaxation.
  • Low in Calories: If you're watching your calorie intake, pumpkin squash soup is a great option. With the main ingredients being pumpkin, potato, and vegetable stock, you can enjoy a filling and creamy soup without the guilt.
  • Great for Digestion: The ginger and garlic in this soup not only add flavor but also aid in digestion. They help to soothe the stomach and promote healthy digestion - a win-win for your taste buds and your tummy.
  • Versatile and Customizable: You can easily customize this soup to suit your taste preferences. Whether you prefer it spicier, more savory, or with added toppings, pumpkin squash soup is a versatile dish that you can make your own.

Ingredients for Pumpkin Squash Soup

  • Olive oil: The olive oil adds a rich and smooth texture to the soup, as well as a hint of fruity flavor.
  • Onion: The onion provides a sweet and savory base for the soup, adding depth and richness to the overall flavor.
  • Fresh ginger: The fresh ginger adds a subtle spicy and aromatic flavor to the soup, as well as providing a warming sensation.
  • Garlic pods: The garlic pods bring a pungent and nutty flavor to the soup, enhancing the overall savory notes.
  • Yellow pumpkin: The yellow pumpkin adds a creamy texture and a subtle natural sweetness to the soup, making it hearty and comforting.
  • Potato: The potato helps to thicken the soup and provides a mild, starchy flavor, adding to the overall richness of the dish.

How To Make Pumpkin Squash Soup?

To make a delicious pumpkin squash soup, start by following these simple steps:

  • Peel and chop the potato and pumpkin into small pieces, and cut the coriander leaves and stalks separately.
  • Heat a pan with oil and cook ginger, garlic, and onion until the onion becomes translucent.
  • Add the coriander stalks, chopped pumpkin, coriander leaves, and potatoes, and cook until softened.
  • Pour in the vegetable stock or water and bring to a boil, then cover and cook until the pumpkin is fully cooked.
  • Puree the mixture until smooth, then return it to a saucepan and reheat.
  • Add coconut milk and cook on low heat for extra creaminess.
  • Season with salt and pepper, then pour into soup bowls and garnish with coriander leaves and coconut milk.

These steps are important to ensure that the flavors of the pumpkin, squash, and other ingredients are fully developed, resulting in a delicious and flavorful soup.

Serving Suggestions

  • Pair with a hearty bread: A slice of crusty bread or a warm roll would be a perfect accompaniment to this creamy pumpkin squash soup.
  • Side of salad: Serve the soup with a light and fresh salad to balance out the richness of the dish. A simple mixed green salad with a vinaigrette dressing would be a great choice.
  • Roasted vegetables: Roasted vegetables like carrots, parsnips, or Brussels sprouts would complement the flavors of the soup and add a nice texture to the meal.
  • Grilled cheese sandwich: For a more indulgent option, a grilled cheese sandwich would be a delicious side to serve with the pumpkin squash soup.
  • Garlic bread: Another great side option would be garlic bread, the garlic flavors would pair well with the soup and add some crunch to the meal.
  • Fruit salad: Finish off the meal with a light and refreshing fruit salad for a well-rounded and satisfying dinner.

Tips for Making Pumpkin Squash Soup

Furthermore, I would like to give some of my tips for making pumpkin soup.

  • Firstly, peel, remove the seeds and chop the pumpkin into small pieces.
  • Secondly, you can also cook the potatoes and pumpkin in a pressure cooker until you heard one whistle and then remove them from the heat and let them cool naturally.
  • Finally, Instead of coconut milk, you can also add cream or milk.

Variations for Pumpkin Squash Soup

  • Spicy twist: For a kick of heat, add a pinch of cayenne pepper or red chili flakes while sautéing the onion and garlic. You can also garnish the soup with a sprinkle of chili oil for an extra spicy flavor.
  • Creamy texture: Instead of coconut milk, try adding a dollop of Greek yogurt or heavy cream for a richer and creamier texture. This will add a luxurious touch to the soup.
  • Flavorful toppings: Experiment with different toppings such as crispy bacon bits, croutons, or a swirl of pesto for added flavor and texture. Play around with different combinations to find your favorite topping.
  • Nutty sensation: Enhance the nutty flavor of the soup by adding a handful of roasted or toasted pumpkin seeds on top. You can also drizzle a bit of toasted sesame oil for an extra layer of nuttiness.
  • Herb infusion: Instead of coriander, try using fresh basil or mint for a refreshing and aromatic twist. These herbs will bring a different flavor profile to the soup.
  • Cheese lover's delight: For all the cheese lovers out there, consider adding a sprinkle of grated Parmesan or a dollop of goat cheese for a savory and indulgent touch. The cheese will melt into the soup, adding a rich and comforting element.

How to Store Pumpkin Squash Soup

  • Refrigerate in an airtight container: Store any leftover soup in a clean, airtight container to maintain its freshness. It can be kept in the refrigerator for up to 3 to 4 days.
  • Freeze for later: If you've made a large batch of soup and want to save it for later, portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Properly store fresh ingredients: Make sure to store the fresh ingredients such as pumpkin, potato, and coriander in a cool, dry place to prevent them from spoiling.
  • Use good quality vegetable stock: If using store-bought vegetable stock, make sure to check the expiration date and store it according to the instructions on the packaging to maintain its quality.
  • Keep coconut milk fresh: Once opened, transfer any leftover coconut milk to an airtight container and refrigerate. Use it within 4 to 5 days for the best taste and quality.
  • Garnish fresh: When serving the soup, garnish with fresh coriander leaves and a swirl of coconut milk just before serving to maintain the vibrant colors and flavors.

Frequently Asked Questions (FAQs)

Can I use pumpkin puree instead of fresh pumpkin?

  • Yes, you can use canned or homemade pumpkin puree instead of fresh pumpkin in this recipe. Just adjust the quantity accordingly, and make sure the puree is smooth and free from additional ingredients like sugar or spices.

Can I substitute coconut milk with regular milk?

  • If you prefer not to use coconut milk, you can substitute it with regular milk or cream. Keep in mind that this will alter the flavor of the soup, so adjust the seasoning accordingly.

Can I make this soup ahead of time?

  • Yes, you can prepare the soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to adjust the consistency by adding a little water or stock.

How can I make the soup thicker or thinner?

  • To make the soup thicker, reduce the amount of liquid used (water or stock) during the cooking process. To make it thinner, simply add more liquid until you achieve your desired consistency.

Can I freeze the soup?

  • Yes, you can freeze the soup in airtight containers for up to 3 months. Thaw it in the refrigerator overnight and reheat it on the stovetop, adjusting the seasoning as needed.

Can I garnish the soup with something other than coriander leaves?

  • Absolutely! You can garnish the soup with roasted pumpkin seeds, a drizzle of olive oil, a dollop of sour cream, or even some crispy bacon for added flavor and texture. Be creative and experiment with different toppings.

Recipe Card

Pumpkin Squash Soup:

Pumpkin Squash Soup 2017-10-11 06:32:23

Serving Size: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 tbsp olive oil
  • one small sized onion, chopped
  • 1 inch fresh ginger, grated
  • 3 to 4 garlic pods, chopped
  • 450g yellow pumpkin
  • 100 g potato or 1 small sized potato
  • 1 small bunch coriander leaves
  • 3 cups vegetable stock or water
  • 1/2 cup fresh coconut milk
  • salt and pepper to taste          


  • Peel and chop potato and pumpkin into small pieces.
  • Wash and remove the roots of coriander leaves and then cut the stalks and leaves separately, keep it aside.
  • Heat a pan with oil, over medium heat. When oil heats, add ginger, garlic and onion, cook until the onion becomes translucent.
  • Then add the stalks of the coriander leaves and give a good stir.
  • Then add chopped pumpkins, coriander leaves (reserve some leaves for garnishing) and potatoes, cook for 3 to 4 mins until softened.
  • Pour water or vegetable stock and bring it to boil.
  • Cover and cook for about 10 mins or until the pumpkin is fully cooked.
  • With a hand mixer or in a blender, puree the mixture until smooth.
  • Return to a saucepan and reheat. When it starts to boil add coconut milk and cook on low heat for 30 to 40 seconds.
  • Remove from the heat and season it with salt and pepper.
  • Then pour into soup bowls and garnish with coriander leaves and coconut milk.         

By Santhi Therese    The Indian Claypot


You may also like my other Soups posts and recipes like Tomato Rasam Recipe, Pepper Mutton Soup/Goat Meat Pepper Soup, Creamy Tomato Soup, Pumpkin Carrot Soup, Spinach Soup, Cauliflower Soup, Beetroot Soup Recipe, Sweet Corn Chicken Soup, Broccoli Soup, Chicken Talumein Soup, Chicken Clear Soup, Creamy Mushroom And Coriander Soup, Creamy Carrot Soup Recipe .

All Recipes

Check it out→

You may also like

All Recipes

Check it out→

Other Recipes

Tomato Rasam Recipe
Pepper Mutton Soup/Goat Meat Pepper Soup
Creamy Tomato Soup
Pumpkin Carrot Soup
Spinach Soup
Cauliflower Soup
Beetroot Soup Recipe
Sweet Corn Chicken Soup
Broccoli Soup
Chicken Talumein Soup
Chicken Clear Soup
Creamy Mushroom And Coriander Soup
Creamy Carrot Soup Recipe

Subscribe for daily recipes. No spam, just food.