Pumpkin Basil Soup | Kaddu Ka Shorba | कद्दू का शोरबा घर पे बनाओ | Winter Soup | Kunal Kapur Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and provides a nutty flavor.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients while dried basil is more affordable and has a longer shelf life.

Cut pumpkin into big chunks, leaving the skin on.

Roughly cut carrots into chunks.

Crush garlic under the knife.

Heat butter and a dash of oil in a pressure cooker.

Add bay leaves, black pepper, and fennel to the cooker.

Add crushed garlic and diced onion; stir for 2-3 minutes without browning.

Add roughly cut potatoes to the cooker.

Add pumpkin and carrots; stir and sauté for a few minutes.

Add turmeric, nutmeg, and salt; stir to combine.

Add fresh basil leaves and sauté for 3-4 minutes.

Add water to the mixture and close the pressure cooker.

Cook on high heat until the first whistle, then reduce heat and cook for 1-2 more whistles until vegetables are soft.

Let the steam escape and open the cooker; mash the vegetables.

Blend the mixture until smooth, sieving if necessary.

Heat the blended soup to adjust consistency and optionally add grated cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens