Kaddu ka Soup (Spiced Pumpkin Soup)
A smooth, golden pumpkin soup gently spiced with cumin, fennel and a touch of chili, enriched with coconut milk. Sweet, warming and comforting.
Servings
Ingredients
Nutrition
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Steps
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Start your free weekContinue with free accessTemper and sauté
Heat the oil, add the cumin and fennel seeds, then the onion, garlic and ginger. Cook for 5 minutes.
Simmer
Add the pumpkin, chili powder, 1 tsp salt and the stock. Simmer for 20 minutes until the pumpkin is very soft.
Blend
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Serve
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Temper and sauté
Heat the oil, add the cumin and fennel seeds, then the onion, garlic and ginger. Cook for 5 minutes.
Simmer
Add the pumpkin, chili powder, 1 tsp salt and the stock. Simmer for 20 minutes until the pumpkin is very soft.
Blend
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pumpkin — kaddu or petha — is a much-loved vegetable in India, cooked as a sweet-and-sour sabzi in Punjab, in coconut curries in the south and in festive dishes in Bengal.
Blending it into a spiced soup with coconut milk is a modern take that keeps those familiar flavours.
⭐ Why It's Famous
Naturally sweet and creamy without any dairy, it's a cosy vegan soup.
💡 Fun Fact
In India, pumpkin is also used to make 'petha', a famous translucent candy from the city of Agra.
Modern Indian home cooking
27.18°N, 78.01°E
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