Skip to main content

Red Pumpkin & Chickpea Soup

Lunch on any weekday (alone) is always uneventful. I usually eat quick bite while watching television. I get excited to cook on weekends when I and hubby eat together. These days we eat out in the patio as it is warm and sunny. For most parts of the world summer has begin but down here  it’s cold so we enjoy the sun.
I made red pumpkin soup around 4ish. This is the time when you don’t feel like having coffee but still crave for something to fill your bellies. Hubby would have preferred a pack of Doritos but I wanted to make something healthy.
There is nothing in it that is exotic or unavailable. You can even make this for dinner parties and trust me everyone will love it and you can pat yourself on the back, because it's just so easy… minimalist cooking.


Red pumpkin (diced) 1 cup
Boiled chickpea ½ cup
Garlic cloves 5 to 6
Fresh cream 1 tablespoon
Olive oil 2 tablespoons
Black pepper powder 1 teaspoon
Salt to taste
Water 1 ½ cups

In a pressure cooker, add diced pumpkin, chickpea, garlic, water, and salt. Pressure cook it for 5-6 minutes (or 8 whistles). Open the cooker once the steam completely evaporates (NEVER use force to open cookers.)

Use a wooden spoon to puree or mash all the ingredients. Check for the soupy consistency…if it’s too watery then cook further but if you have added 1 ½ cups of water it will be fine.Add cream and stir well.
In a pan temper olive oil and add pepper powder. Add this oil to soup. Using a ladle to serve the soup in a soup bowl.


  1. Lovely colour of the soup..If interested you could send in a short description of yourself and your blog for the Budding blogger segment..I am still accepting mails for it

  2. Thank you EC for stopping by.Will Send you an email by Monday.

  3. You sure are experimentative...veggie zest!! And a good thing you've got an eye for the right ingridients and a sense of combinations....unlike me...god save PC if i start my experimenting...remember my disastrous lunches ;)

    This pumpkin soup looks delicious! Post more....we want moreeeee!

  4. @ munchmany, I can't be more experimental than you...remember LB days?? PC would be glad if you try your channa experimentation on him.

  5. Congrats on being featured in EC's blog. You have a nice space here. keep rocking and the soup is really thick and creamy, nice click

  6. @Shanthi thank you for supporting and saying nice words.


Post a Comment

Dear Readers,

Thanks for taking the time to leave a comment.
I do read each comment and greatly value the feedback from readers. If I delay in replying to your comments, please bear with me.I will try to respond as early as possible.

Please note that comment moderation has been enabled to keep the website free of inappropriate comments.So keep it clean. Stay on topic. No spam.


Popular posts from this blog

Punjabi Karela Sabzi

Here’s this bitterly sweet recipe that I've been dying to share with you. As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd. As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels. Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my Delhi home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly.
Ingredients Bitter Gourd/ Karela 2 Chopped onions (1 medium size) Chopped tomatoes (2 medium size) Crushed garlic Chopped ginger Slit gree…

Diabetic Friendly Eggless Chocolate Cake

After visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends.


All purpose flour 1 cup
Salt ½ teaspoon
Baking powder 1 teaspoon
Baking soda 2 teaspoons
Unsweetened cocoa powder ½ cup
Sugar substitute – 6 teaspoons
Vegetable Oil – 1 cup (I used sunflower oil)
Milk – ½ cup
Vanilla Extract – 1 teaspoon
White sugar free chocolate 1 slab


Preheat the oven to 160C

Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl.

Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes.

Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans.

Place the pan on the middle shelf and bake for 20 to 25 minutes, until a knife inserted int…

Smoked Vegetable Biryani

I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures.
Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made.  The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction.

This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani.
The only change/ addition that I made was the use of charcoal smo…