Pumpkin Soup with Rosemary

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Pumpkin Soup with RosemaryPumpkin can be used either alone or with another vegetable to make irresistible soups. Whatever is the case, the resulting preparation is so appetizing and delicious that you'll want to make it again and again. We all know how flavorsome is rosemary when added in right form and quantity in such recipes. To increase the number of servings, you can either dilute the soup's consistency or can add a second vegetable in it. Its rich variant can include loads of cream or cheese with added spices. Use a ripe pumpkin to get the best flavor as the raw one can spoil the overall texture. The leftovers of this soup can be included in a spicy vegetable stew. Lets' quickly make this delicious pumpkin soup recipe.

Pumpkin Soup with Rosemary
Pumpkin Soup with Rosemary

Herbs infused pumpkin soup

Enjoy this delicious and creamy pumpkin soup bowl which is delicately flavored with herbs for a delightful flavor to increase your appetite in no time.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 6

  • 500 gm ripe pumpkin (diced)
  • 1 cup fresh cream
  • 4 cups vegetable stock
  • 1 tsp dried rosemary powder
  • 1 tsp clarified butter (optional)
  • pinch of sugar
  • 50 gm onion paste
  • pinch of black pepper powder
  • pinch of white pepper powder
  • 1 tsp extra virgin olive oil
  • salt to taste


  1. Blend diced pumpkin into a smooth pulp and keep aside.
  2. Heat olive oil in a deep sauce pan
  3. Add onion paste and saute till it turns light pink.
  4. Add pumpkin pulp with cream and vegetable stock.
  5. Season with rosemary powder, sugar, black pepper powder, white pepper powder and salt.
  6. Stir well and simmer for about 10 minutes.
  7. Add clarified butter and close the lid.
  8. Simmer till the soup reaches the right consistency.
  9. Let it cool down.
  10. Serve before the main course recipe.


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