Creamy Potato And Pumpkin Soup

O the rainy season is back. Living in a tropical country, closer to the equater, we naturally would prefer a chilled drink over a warm one. But days like these,  when the gloomy weather sets in by 2-3 in the afternoon, we all settle for an early dinner in a cozy nook of the house.

I would often layout a mat with some pillows on our tiny balcony, with a few candles lit by the side. I mean, we don’t have four seasons, we have rain or sunshine. We have no snowfall but a pitter-patter of rain drops while the crickets stridulate 😂so we make the most of it.


Besides, what’s more romantic than having a warm pumpkin soup garnished with some bacon and coriander leaves on a cold night. The notes of ginger, cumin, fennel and black pepper really adding to the flavor of the pumpkin.

Let’s get started.


3 tbsp of melted butter or olive oil
2 onions peeled and sliced
1 tsp of chopped ginger
1/4 teaspoon freshly ground nutmeg
6 garlic cloves peeled and minced
1kg of pumpkin, peeled and diced
2 1⁄2 cups chicken stock or vegetable stock
2 cup of heavy cream
1/2 tsp of roasted curry powder(optional)
freshly chopped coriander (cilantro) or parsley (to garnish)
Salt and pepper to taste
Crème fraîche


Put your pan on the stove and add butter (or olive oil if you prefer). Once the butter is melted, add the onions, garlic and ginger. Saute them until soft (onions appear translucent) and then add the pumpkin and the potatoes. Allow it to cook for a few minutes and add the chicken stock (or vegetable broth for the vegetarian option)

Cover the pan and let it simmer( on low heat) for about 45 mins and bring it to a boil.

Remove the pieces from the pan and add it to the blender or food processor (You can also transfer them to a different bowl and use a hand mixer).

Put the puree back in the pan and give it a gentle stir. (Add your spices and seasoning at this point.)

Then incorporate the heavy cream while stirring consistently and bring it to a boil. Let it simmer for about 4-5 minutes.

Off the fire and adjust seasoning to your taste.

Serve in bowls and sprinkle it with some bacon and coriander.

If you prefer a vegetarian option instead of the chicken broth you could use vegetable stock and garnish the soup with some pomegranate seeds and roasted pumpkin seeds and enjoy.

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