Pumpkin Walnut Soup

At one time, I only knew how to make a few basic soups. The summer of ’92 changed all that. I had 14 weeks of vacation and nothing to do. I started trying out new soups. Many years and many cookbooks later, I must say that this is now what I’d consider an “area of expertise”.


Since I make soups almost every night, I find that all the pictures look the same. Or do they? To add to this, we seem to drink the soup from the same bowls. And since I take a picture just before we eat it, I even forget to dress the coup up before taking a picture.


Without further ado, I present this foreign soup with very Indian flavours.


2 cups Pumpkin, cubed
1/4 cup Walnuts, chopped
1 Onion, diced
1 tbsp Oil
¼ tsp Chilli Powder
1/3 cup Milk
A pinch Garam Masala
Salt and Pepper to taste


Heat the oil in a pressure pan. Add the onion and fry for a minute. Add the chilli powder and garam masala and fry for another minute. Add the pumpkin and walnuts along with 4 cups of water and pressure cook for 3 whistles.


Drain the liquid and pour it into a pan. Blend the pumpkin-walnut mixture in a liquidizer and pour the contents back into the reserved liquid. Bring the soup to a boil over a low flame. Add the milk, salt and pepper and serve hot.

P.S. I used the yellow pumpkin (kaddu/parangikkai) in this recipe.