Pumpkin & Coconut Soup

Pumpkin is ONE of my favorite vegetables :).. (and beans too !). Its not something I grew up eating much, but when I was exposed to it I fell in love with it. I usually cook Pumpkin in Indian style with Tadka (Tempering) of curry leaves, mustard seeds and dress it with grated coconut and its delicious!! I was keen on trying similar flavor combinations in a soup and it worked out beautifully for my taste-buds :-).

pcs (2 of 3)

I preferred roasting the pumpkin than boiling because roasting certainly elevates the flavor of pumpkin while boiling I feel dilutes it. Use of freshly grated coconut adds to the creaminess of the soup. But this could easily be replaced by adding more of coconut milk/cream.

pcs (3 of 3)

Tadka in a soup ? Why not :D.. Crispy curry leaves mustard seeds and fried coconut bits only enhance the taste and aroma of the soup. I used coconut oil for the tempering as I wanted to celebrate coconut in the dish :-). Small bits of fried, almost burnt coconut really smell heavenly in the soup.

pcs (1 of 1)

You could strain the soup to get a more smooth texture to it. I wanted mine with all the fibers so I keep it as is.

This is a warm aromatic soup with all the goodness of pumpkin and coconut :-). Something that makes me happy. Hope you like it.


400G Pumpkin – cut into 1 inch cubes
1 tsp Slivered Ginger
1 small onion
1 tbs Vegetable Oil
1 tsp dried rosemary
1 cup freshly grated coconut
2 tbs coconut cream
1/2 tsp Cumin powder
1/2 tsp Chili powder
1/2 tsp Turmeric powder
pinch of Nutmeg powder
Salt to taste
1 Cup water

For tempering-

2 tsp coconut oil
10-12 Curry leaves
1/2 tsp Mustard Seeds
1 tbs Grated coconut

1. Preheat oven to 200 C.
2. Spread cut pumpkin on a baking tray and dress evenly with 1 tbs oil. Sprinkle 1 tsp salt and the rosemary leaves. Use hands to coat evenly.
3. Chop Onion into big chunks. Coat onion and slivered ginger in little oil.
4. Bake the pumpkin at 200C for 35-40 minutes or until the pumpkin is tender and cooked through. In the last ten minutes of baking add oil coated onion and ginger to the tray.
5. Allow the roasted vegetables to cool down.
6. Grind together 1 cup grated coconut and roasted pumpkin and onion mix. If necessary add little water to facilitate grinding into a smooth paste. Strain if required *.
7. Heat the mixture in a pan and add the dry spices , coconut cream and salt to taste.
8. Add water to dilute the soup to desired consistency. Let the soup come to a simmer.
9. Heat coconut oil and add Curry leaves, mustard seeds and grated coconut until leaves are crisp and grated coconut is slightly browned.
10. Serve the soup in bowls and garnish with the tempered ingredients.

* Note – Depending on your blender straining may not be required. Straining the mixture will make the soup smoother and more masterchefy but you may also lose some fiber and flavor.

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