Italian Soup

Roman Style Pumpkin Soup

A creamy soup with a unique taste of pumpkin cooked in calcium rich and low cal milk. Enjoy this soup garnished with mint for added flavours.




Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 servings


2 1/2 cups peeled red pumpkin (bhopla / kaddu) small cubes
1 tsp low fat butter
1/2 cup finely chopped onions
1/2 tsp finely chopped garlic (lehsun)
1/2 cup peeled potato cubes
1 cup low fat milk (99.7% fat-free)
1/2 tsp dried thyme or mixed herbs
salt and freshly ground black pepper powder to taste

For The Garnish
1 tbsp chopped mint leaves (phudina)


  1. Heat the butter in a deep non-stick pan, add the onions and garlic and sauté for 1 minute.
  2. Add the pumpkin and potatoes and sauté for about 3 minutes.
  3. Add the milk and 1 cup of hot water, mix well and simmer till the potatoes are cooked.
  4. Allow the mixture to cool completely and then blend in a mixer to a smooth purée.
  5. Combine the puréed mixture and thyme with 2 cups of hot water in a pan.
  6. Season with salt and pepper and bring to a boil.
  7. Serve hot garnished with the mint leaves.

Recipe Source: Roman Style Pumpkin Soup


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