Curried Pumpkin Soup is a hearty, comforting, vegan soup packed with pumpkin, apple, and carrot. Flavored with warming spices, this is a perfect soup recipe for the fall and winter season. In an instant pot, curried pumpkin soup takes only 10 minutes.
With the winter breeze knocking at the door every now and then, soups are the best comfort meal for this time of the year.
Curried Pumpkin Soup is packed with the best of seasonal produce – pumpkin, apple, and carrot.
With the whole spices and a dash of curry powder, the humble pumpkin soup transforms into delicious goodness.
I really like the taste of apple in a soup, it adds a hint of tartness and sweetness to balance the spiciness of curry powder.
Reason To LOVE Curried Pumpkin Soup
- one pot soup recipe
- hearty and filling
- vegan, gluten, and nut-free
- only 10 minutes cooking time
- requires simple ingredients
Ingredients Required
This curried pumpkin soup recipe requires simple and easily available ingredients.
Pumpkin: Peeled and diced ( or purchase pre-cut ). A sweet-tasting pumpkin is best for this soup recipe.
Apple: Any sweet and slightly sour tasting apple is perfect. Granny Smith, California Apple, Royal Gala are a few of my favorite picks. Get rid of the skin and seeds.
Carrot: Peeled and diced. You can use a frozen carrot. Thaw at room temperature before adding to the soup.
Curry Powder: The Indian Curry Powder gives this pumpkin soup a unique taste. Substitute it with ½ teaspoon of paprika and ½ teaspoon of turmeric powder.
Stock : Vegetable or chicken broth. Use 1 stock cube if you are out of the liquid broth.
Bay Leaf: Dried or fresh.
Olive Oil: Substitute avocado, vegetable, or canola oil.
Other Ingredients: Onion, Garlic, Salt, Pepper
How To Make Curried Pumpkin Soup
Peel and Dice: Keep all the vegetables, apples, and other ingredients ready next to the instant pot.
Saute: Set the SAUTE Mode for 5 minutes. Add olive oil, minced garlic, onion, and bay leaf. Saute for 1 minute. Next, add diced pumpkin, apple, carrot, salt, spices. Saute for 2 – 3 minutes to soften. Add stock and mix.
Cook: Pressure Cook for 5 minutes. Release the steam.
Blend: Open the lid of the IP. Once vegetables are tender, discard the bay leaf. Blend the soup smooth using a stick blender in the instant pot itself or transfer to a blender.
Warning: Make sure while blending the soup is not piping hot to avoid any disaster.
Serving Suggestions
Before serving garnish the soup with roasted peanuts, chopped cilantro, lemon juice, and red chili.
A thick and creamy curried pumpkin soup is best for dunking garlic bread or flavorsome focaccia .
It is a wholesome and fulfilling meal in itself.
What flavors I can add to the curried soup?
You can add – Thai Red Curry Paste, Ginger, Kaffir Lime Leaves, Cumin Powder, Shrimps, Fish Flakes, Seaweed, or spicy chilies.
Can I use frozen vegetables?
Yes, you can use frozen vegetables. Thaw them at room temperature before adding to the soup.
Can I use pumpkin puree?
I would not recommend that. You can try my roasted pumpkin soup made with puree.
Can I make this soup on stovetop?
Yes, this pumpkin soup can be easily made on a stovetop. Use a heavy-duty saucepan with a tight-fitting lid to cook the soup. The cooking time may vary between 15 – 20 minutes over medium heat.
How to store the leftover soup?
Make sure has cooled down to room temperature before storing. Store in an airtight container for 3-4 days in the refrigerator.
Transfer the soup to an airtight container and store it in the freezer for up to 6 months .
How to reheat?
Let the soup sit at room temperature for 10 minutes. Reheat in a microwave or on the stovetop over medium heat.
More Soup Recipes For You
Mulligatawny Soup
Classic Pasta Soup
Creamy Tomato Soup
Healthy Broccoli Soup
Thai Green Curry Soup
If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 500 gram yellow pumpkin, peeled, deseeded, and diced
- ▢ 1 Cup peeled and diced carrot
- ▢ 1 Cup peeled and diced apple
- ▢ 4 tablespoon olive oil
- ▢ 1 bay leaf
- ▢ 1 tablespoon minced garlic
- ▢ ½ Cup chopped onion
- ▢ 2 teaspoon salt or to taste
- ▢ 4 – 5 Cup vegetable stock
- ▢ ½ teaspoon curry powder ( get recipe )
- ▢ ¼ teaspoon red paprika powder
Ingredients For Garnish
- ▢ 1 teaspoon red chili
- ▢ 1 tablespoon fine chopped cilantro or coriander
- ▢ 1 tablespoon crushed roasted peanuts
Instructions
- Peel, dice, keep all the vegetables, apples, and other ingredients ready next to the instant pot.
- Set the SAUTE Mode of IP for 5 minutes. Add olive oil, minced garlic, onion, and bay leaf. Saute for 1 minute. Next, add diced pumpkin, apple, carrot, salt, spices. Saute for 2 – 3 minutes to soften. Add stock and stir to combine.
- Cancel the SAUTE Mode. Seal the lid of the IP. Set the steam valve to the Sealing position. Set PRESSURE COOK Mode for 5 minutes.
- After 5 minutes, release the steam manually. Open the lid and check vegetables for doneness.
- Once the vegetables are cooked, discard the bay leaf. Blend the soup smooth using a stick blender in the instant pot itself or transfer to a blender. Taste and adjust the seasoning.
- Garnish with chopped colantro, red chilli, and roasted peanuts.
- Serve curried pumpkin soup with focaccia bread or any other crusty bread.
Recipe Notes:
- You can add coconut cream or milk to the soup to get a creamy mouthfeel. Replace 2 Cups of stock with coconut milk/cream.
- Allow the soup to cool down a bit before transferring to a blender. Otherwise blending a too-hot soup might lead to an explosion. Or best use a stick blender to grind the soup.
- You can vary the garnishing ingredient as per personal preference.
- This soup can be made with sweet potato or butternut squash as well.
- Adjust the amount of curry powder and red paprika as per personal preference.
Nutrition
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Instant Pot Curried Pumpkin Soup Recipe
Equipment
- Instant Pot
- Blender
Ingredients
- 500 gram yellow pumpkin, peeled, deseeded, and diced
- 1 Cup peeled and diced carrot
- 1 Cup peeled and diced apple
- 4 tablespoon olive oil
- 1 bay leaf
- 1 tablespoon minced garlic
- ½ Cup chopped onion
- 2 teaspoon salt or to taste
- 4 - 5 Cup vegetable stock
- ½ teaspoon curry powder ( get recipe )
- ¼ teaspoon red paprika powder
Ingredients For Garnish
- 1 teaspoon red chili
- 1 tablespoon fine chopped cilantro or coriander
- 1 tablespoon crushed roasted peanuts
Instructions
- Peel, dice, keep all the vegetables, apples, and other ingredients ready next to the instant pot.
- Set the SAUTE Mode of IP for 5 minutes. Add olive oil, minced garlic, onion, and bay leaf. Saute for 1 minute. Next, add diced pumpkin, apple, carrot, salt, spices. Saute for 2 – 3 minutes to soften. Add stock and stir to combine.
- Cancel the SAUTE Mode. Seal the lid of the IP. Set the steam valve to the Sealing position. Set PRESSURE COOK Mode for 5 minutes.
- After 5 minutes, release the steam manually. Open the lid and check vegetables for doneness.
- Once the vegetables are cooked, discard the bay leaf. Blend the soup smooth using a stick blender in the instant pot itself or transfer to a blender. Taste and adjust the seasoning.
- Garnish with chopped colantro, red chilli, and roasted peanuts.
- Serve curried pumpkin soup with focaccia bread or any other crusty bread.
Notes
- You can add coconut cream or milk to the soup to get a creamy mouthfeel. Replace 2 Cups of stock with coconut milk/cream.
- Allow the soup to cool down a bit before transferring to a blender. Otherwise blending a too-hot soup might lead to an explosion. Or best use a stick blender to grind the soup.
- You can vary the garnishing ingredient as per personal preference.
- This soup can be made with sweet potato or butternut squash as well.
- Adjust the amount of curry powder and red paprika as per personal preference.
Nutrition
Pineapple Rava Kesari is a delicious suji ka halwa flavored with pineapple. In South India, it is known as pineapple kesari. Truly one of the best fruity Indian desserts I have ever tried. Be sure to watch the video!
What is Rava Kesari?
Rava Kesari is a popular South Indian sweet dish having its original roots in Karnataka, where it is also known as Kesari Baath .
‘Rava’ is the local term for semolina, whereas the term ‘kesari’ refers to the yellow color of the halwa and the aroma of kesar i.e saffron.
The dish shares similar nature with the famous North Indian sweet suji ka halwa .
Pineapple Kesari Baath
Across South India, many local eateries serve kesari baath flavored with pineapple.
It is cooked in flavorsome syrup consisting of saffron, pineapple cubes, sugar, cardamom, and pineapple juice simmered over low heat to get the golden liquid.
Later, the roasted semolina (rava) is cooked in this sweet pineapple-flavored syrup. Hence, resulting in pineapple halwa.
With each spoonful of pineapple halwa melody of flavors is created in the palate. The tropical freshness of pineapple is melted with the sweetness of sugar, ghee, and semolina building layers of extraordinary flavor.
And not to forget the pleasing aroma of saffron, cardamom, and pineapple which filled senses with a long-lasting memory of this dessert.
Ingredients Required
Semolina: It is best to use fine rava (semolina) to make any kind of halwa. It is quick to cook and gives a nice, mouth-melting texture to the halwa. Thick or coarse semolina is not an ideal choice.
Pineapple: Always use a fresh, juicy, ripe, and sweet pineapple for making the rava kesari. A slightly sour, bitter, or unripened pineapple is a BIG NO.
Cashews: Use unsalted cashew. An authentic rava kesari always has cashews.
Golden Syrup: The yellow color of the kesari baath comes from this golden syrup. It consists of – pineapple juice, white sugar, saffron strands, and cardamom powder. These ingredients together create that yellow hue.
Watch Pineapple Halwa Video
My Tried & True Tips
Tip 1: Slow Roasting Semolina
The secret to making a spoon-licking halwa is slow roasting the rava over low heat till it changes the color to light brown. Keep stirring it while roasting for even browning.
Tip 2: The Right Pineapple
If you can get your hands on a good quality canned/tinned pineapple then nothing like it. I do not prefer adding any artificial color or flavor essence to the halwa. But it is a matter of personal choice.
Tip 3: The Sweetness
The quantity of sugar required to make kesari baath depends on many factors. If you are using a canned sweetened pineapple along with a packaged pineapple juice then taste the golden syrup and add sugar accordingly.
Tip 4: The Right Ratio
Always remember, semolina absorbs a lot of liquid and has a bland taste. Hence, the sugar syrup should be sweet enough to give halwa a sugary taste and cut down the acidity of pineapple.
Tip 5: How To Store
You can store leftover halwa in the refrigerator for 1 – 2 days . Reheat in a microwave or stovetop over low heat.
More Pineapple Recipes
Creamy Pasta Salad With Pineapple
Mint Pineapple Popsicles
Tropical Pineapple Salad
Pineapple Fried Rice
Pineapple Raita
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
Ingredient For Golden Syrup:
- ▢ 2 Cup pineapple juice
- ▢ 1 Cup water, at room temperature
- ▢ 1 Cup granulated white sugar
- ▢ 1 Cup bite-size pineapple cubes
- ▢ 1 teaspoon saffron strands (kesar)
- ▢ 1 teaspoon cardamom powder (elaichi powder)
Other Ingredients:
- ▢ 1 Cup semolina (rava/sooji)
- ▢ ¼ Cup ghee (clarified butter)
- ▢ ¼ Cup sliced cashews
Instructions
Prepare Golden Syrup:
- In a large deep saucepan bring water, juice, pineapple cubes, saffron, sugar, and cardamom powder to a boil over high heat. Reduce the heat to medium and let the liquid simmer. Keep stirring at regular intervals.
- The sugar should dissolve completely, and the liquid should turn golden in color. The pineapple pieces should become soft. Taste and adjust the sweetness accordingly.
Roast Semolina (Suji):
- Meanwhile, start roasting semolina — heat ghee in a heavy-bottomed pan over medium flame. Fry sliced cashew till light brown and transfer to a plate. Keep aside.
- Next, add semolina and roast over medium heat until it changes color to light brown. Continuously stir semolina while roasting else it might get burnt.
Prepare Halwa:
- Now, slowly add hot golden syrup to the roasted semolina. Add half amount of water at a time and continuously stir semolina to avoid lump formation. Gradually, add the remaining liquid. Stir continuously in one direction.
- Once the semolina starts bubbling, cover and cook for 3 – 5 minutes over low heat. Do not cook for too long.
- Turn off the heat. Open the lid and add fried cashews. Mix nicely.
- Serve pineapple rava kesari warm garnished with pineapple cubes and cashews.
Recipe Notes:
- Use only fine semolina or rava for making the halwa.
- It is best to roast semolina over low heat for a good taste and color.
- Make sure the syrup is warm while adding in the roasted semolina.
- Taste the syrup and adjust the amount of sugar as per your preference.
Nutrition
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