OIL-FREE Pumpkin Soup in 10-MINUTES | Healthy & Easy One-Pot Recipe | पम्पकिन सूप | Sanjyot Keer

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used for creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and more flavorful.

Cut a small pumpkin into quarters and scoop out all the seeds.

Peel the pumpkin and cut it into rough dices.

Peel the red carrots and roughly chop them.

Roughly cut the onion.

Add the chopped pumpkin, carrots, onion, ginger, garlic, green chilli, fresh coriander stems, celery stalk, cashews, whole spices, salt, and enough water to a pressure cooker.

Pressure-cook for 3 whistles and allow to depressurize naturally before opening the lid.

Remove and discard the whole spices and let the mixture cool down completely.

Transfer everything into a mixer jar and blend into a smooth, fine purée.

Transfer the purée to the cooker or a pot and bring it to a gentle simmer.

Add hot water to adjust the consistency as needed and season with additional salt and pepper.

Finish with a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary