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Pumpkin soup recipe-classic and easy
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5 from 2 votes

Pumpkin Soup Recipe- low cal, vegan, simple and best

Best ever pumpkin soup recipe- 6 ingredients, 4 steps and 20 minutes are all you need to make this fall classic pumpkin soup to dunk that toast!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: world
Servings: 4
Calories: 139kcal
Author: Harini


  • 500 grams pumpkin or 2.5 cups cubed pumpkin
  • 1 tablespoon olive oil
  • 1 big onion or 1/2 cup chopped
  • 3 garlic cloves peeled and chopped
  • 2 cups water
  • 1/2 teaspoon pepper powder adjust
  • salt to taste

Optional Finishes

  • 3 tablespoons toasted walnuts
  • croutons
  • 1/2 teaspoon fresh cream for each serving
  • 1/2teaspoon butter for each serving


  • Peel and chop the pumpkin into cubes.
  • Heat a pressure cooker base with 1 tablespoon olive oil.
  • Add chopped onions and saute till it turns a bit soft. Add peeled and chopped garlic and saute for a minute.
  • Now add the cubed pumpkin and saute for 4-5 minutes. Saute well to coat the oil all over the pumpkin
  • Add just 1/4 cup water and pressure cook for 4 whistles. Let the pressure settle on its own
  • Open, let cool for few minutes. Blend into a smooth puree.
  • Return to the same vessel and add 2 to 2.5 cups water.
  • Season with salt and pepper. Simmer the soup for 3-4 minutes.
  • Correct seasoning and serve hot with a garnish any one of the optional finishes


Adjust the quantity of water as per desired thickness
You can use white pepper powder for mild flavor


Calories: 139kcal