Masala Pumpkin Soup

Masala Pumpkin Soup

Shivangi Rao
Course Appetizers, Entrees, Side Dish, Vegetarian Dishes


  • 1 can of pumpkin puree
  • 1 can of full-fat organic coconut milk
  • 2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp cinnamon
  • 1/2 inch ginger grated
  • 1/2 tsp date sugar if you can tolerate regular sugar, use brown sugar
  • 1 tsp lemon juice
  • 1/2 tsp black pepper
  • 1/2 tsp salt or more to taste
  • Pinch of dried fenugreek leaves kasoori methi
  • Pumpkin seeds and/or coconut cream for garnish


  • Place pot on the stove on medium heat.
  • Add pumpkin puree, coconut milk, and stir until it begins to combine.
  • Add in all spices, ginger, salt, pepper and stir well on medium heat for 10 minutes or until fully heated and spices dissolve.
  • Add in lemon juice and dried fenugreek leaves towards the end. Stir for a few more minutes.
  • Garnish with pumpkin seeds and/or extra coconut cream on top. Serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!

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