Pumpkin Soup Recipe Without Cream – Fresh Pumpkin Soup Recipe With Vegetables

Colorful and bright orange pumpkins are actually fruits, which are often mistaken as vegetables. They are so healthy, loaded with Vitamin A and also have a sweet flavorful taste that goes great with desserts as well as soups.

As I mentioned above, to make this pumpkin soup recipe a healthy and very yummy vegetable soup recipe, I have also used fresh vegetables like carrots, potatoes and onions in it.

Adding carrots and pumpkins together in a dish, actually make it more flavorful, sweet and colorful. The addition of starchy potatoes helps to thicken the soup naturally. If I am not using potatoes, I usually add little oats or noodles towards end of cooking, so that the soup thickens easily.

But with this pumpkin soup recipe, I decided to add more vegetables, so I chose potatoes and carrots which will naturally blend with the flavor of pumpkins making the soup more delicious, flavorful and healthy even without cream.

Sometimes, I just get the feeling that I need a healthy bowl of warm, vegetable soup. It is more like a comfort food for me. At the same time, I actually do not have much time to spend for cooking, so most of the time I choose easy recipes.

Other than pumpkin and vegetables, I also used ground black pepper, garlic powder, crushed ginger, chopped shallots and a spoon of butter in the soup to make it more tastier.

If you are concerned about the fat in butter or if you are following a vegan diet, you can go for healthier vegetable oils like sesame oil or olive which too will give an exotic flavor to the dish.

So here is how I made this pumpkin soup recipe healthy and delicious which is also one of my best vegetable soup recipes using fresh pumpkins from scratch.

To make easy pumpkin soup recipes at home, you can use fresh pumpkins from your own pumpkin plants in your garden if you have them. If fresh pumpkins are not available, you can also try using frozen pumpkin pieces if that is available to buy from stores or online.

I used fresh pumpkin which is peeled and chopped to make this fresh pumpkin soup, but you may also use roasted pumpkin if you wish, which will add even more flavor to the soup.

So here is how you can make this easy fresh vegetable pumpkin soup from scratch following this fresh pumpkin soup recipe without cream.

Fresh Vegetable Pumpkin Soup Recipe Without Cream

This fresh pumpkin soup recipe without cream uses fresh pumpkins, carrots, potatoes, spices and few other ingredients to make a very yummy, easy, healthy and fresh pumpkin soup from scratch.

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Course: Soup

Cuisine: American, Indian

Keyword: fresh pumpkin soup, pumpkin soup recipe without cream, pumpkin soup with carrots and potatoes, vegetarian pumpkin soup recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Calories: 164kcal

Author: Recipe Garden

Ingredients

• 1 cup fresh pumpkin peeled and sliced
• 2 medium sized carrots
• 1 medium sized potatoes
• 2 cups water
• 1 tablespoon butter or oil
• 1/4 teaspoon crushed black pepper
• 1 tablespoon shallots or pearl onions peeled and chopped
• 1 teaspoon garlic powder
• 1 tablespoon crushed fresh ginger
• salt as required

Instructions

• Peel and chop carrots and potatoes, keep aside.
• In a pan, heat butter or oil and add the chopped shallots or onion.
• Mix well, let it get stir fried for a few moments till the chopped shallots turn brown and caramelize.
• Add the crushed ginger and lightly fry for a few seconds, switch off the stove and keep the pan away from heat.
• Heat water in another sauce pan, and when the water boils add the potatoes, carrots and salt and reduce the flame.
• Close the pan, and let the vegetables get cooked in low heat for about 10 minutes.
• Add pumpkin pieces to the pan, stir and cook for about 4 to 5 minutes in low heat.
• Once the vegetables are cooked, remove from the stove and keep it aside for cooling.
• Once the cooked vegetables are cooled enough, blend all the cooked vegetables(not the caramelized onions, we will add it later to the soup) along with the water used for cooking the vegetables, in a blender. I do not prefer to have many vegetable chunks in the soup, so I blended the vegetables till it reached an almost smooth consistency, small little pieces of vegetables in the soup is fine.
• If you think the resulting mixture is too thick, you can add little bit more water.
• Transfer the contents from the blender to the pan again, and heat it.
• Now add the caramelized onions, garlic powder and black pepper powder (or crushed black pepper) also to the soup and bring it to a boil for few seconds.
• Switch off the stove and serve the hot soup while it is still warm!

Notes

You can also make things more easier by cooking all the vegetables together in a pressure cooker. If you are using pressure cooker, the vegetables will be usually cooked in 2 to 3 whistles,or about 7 to 8 minutes of cooking.