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Pumpkin Soup


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Pumpkin Soup


Ripe pumpkin – 500 gm (peeled and diced)
Salt – as per taste
Black pepper powder – as per taste
Sugar – as per taste
Lemon Juice – 1 tbsp or as desired
Olive oil – 2 tbsp
Fresh cream – as required for garnishing

For the flavored broth:
Water – 1 litre
Ginger – 2" pc (julienned)
Black pepper – 1 tsp
Cumin – 1 tsp
Coriander – 2 tsp
Bay leaf – 2
Cinnamon – 2 (1" sticks)
Lemon grass – 1 stalk (chopped)

Method of Preparation

1. Add all the ingredients of the flavored broth in a pan and bring to boil. Simmer for 45 minutes
    to 1 hr, cool and strain. Discard the solids.
2. Season the diced pumpkin with salt and pepper powder and mix 1 tbsp of olive oil.
3. Cook the seasoned pumpkin in a tandoor or oven till done. The surface should get lightly
    browned. This imparts nice flavor to the soup.
4. Grind the pumpkin in a blender, adding some of the broth. Add the paste to the remaining
    broth and mix well.
5. Adjust salt and pepper, add sugar, lemon juice and remaining olive oil, mix well and simmer
    for 2-3 minutes.
6. Garnish with fresh cream and serve hot.

Notes & Tips