Free Shipping on Orders Above Rs 999  |   Flat 10% Off on First Purchase
Pumpkin Soup Recipe | Easy to cook healthy soup

Pumpkin Soup Recipe | Easy to cook healthy soup

by SUNCASA HOME in Recipes
Imagine you’re back home after a tiring day at work and want to eat something relaxing, without spending a lot of time; what would you cook? We suggest a warm bowl of creamy and comforting pumpkin soup packed with nutrients. Whether you’re relaxing after a long day or cooking a cozy meal for your family, this healthy pumpkin soup recipe is a must-try. Plus you can make it effortlessly with the right cookware. For this recipe we’ll be using the SUNCASA Impact Pro Luxe Saute pan, Impact Pro Luxe Saucepan and Essentra Stainless Steel chopping board.

Ingredients

  • 2 cups pumpkin (peeled and cubed)
  • 1 chopped onion
  • 2 garlic cloves (minced)
  • 1 tsp olive oil or ghee
  • 2 cups vegetable stock or water
  • ½ cup coconut milk (optional for creaminess)
  • Salt and pepper to taste
  • Fresh herbs for garnish (like thyme or parsley)

Cooking Instructions

  • Prep the veggies: On a clean SUNCASA chopping board, dice your pumpkin, onion, and garlic.
  • Sauté the aromatics: Heat oil in the stainless steel sautepan for sautéing garlic and onions until golden.
  • Add the pumpkin: Toss in the chopped pumpkin, season lightly with salt and pepper, and cook for 3-4 minutes.
  • Simmer: Pour in SUNCASA Saucepan and let it simmer until the pumpkin becomes fork-tender.
  • Blend & Serve: Use a blender to puree the mixture until smooth. Return to the pan, add coconut milk, adjust seasoning, and let it warm through. Serve the soup hot with herbs on top.
Bonus Tip: Use the right cookware for the right flavor!

Make It Yours

  • Add roasted carrots or sweet potatoes for a different flavor.
  • Garnish with pumpkin seeds or croutons for crunch.
  • Use fresh cream if you prefer a richer taste.

This isn't just easy to cook but also very healthy. Try it with the 304 food grade stainless steel cookware to have the ultimate cookware experience. 

Tags: Healthy recipes

Related Posts

Chettinad Egg Curry | Easy one-pot south indian recipe

Chettinad Egg Curry | Easy one-pot south indian recipe

Experience the spicy, aromatic magic of South India with this easy One-Pot Chettinad Egg Curry. This dish combines boiled eggs with a tasty, coconut-based masala just right for a quick family meal. The Suncasa Impact Pro Deep Kadhai one of the best cookware brands in India, makes it even simpler thanks to its even heat and deep sides. Ingredients (Serves 4) 6 eggs, boiled and peeled 2 tbsp oil 1½ tsp saunf (fennel seeds) 1 bay leaf 2 onions, finely chopped 2–3 green chillies, slit 2 tsp ginger-garlic paste 2 tomatoes, chopped ½ tsp haldi (turmeric) 1½ tsp red chilli powder 2 tsp coriander powder ¼ cup fresh grated coconut (or 2 tbsp desiccated coconut) ½ tsp black pepper 1 tsp garam masala (or Chettinad masala) Salt, as needed 1½ cups water Chopped coriander leaves For Masala Paste (optional, for more flavour): 1 tbsp coconut 1 tbsp khus khus (poppy seeds) 1 tbsp roasted chana dal (optional) 1 dry red chilli ½ tsp whole black pepper Easy Instructions Boil eggs, peel, and prick them lightly with a fork. Dry-roast coconut, khus khus, chana dal, red chilli, and pepper for 2 minutes. Grind with a little water to make a paste. Heat oil in your Suncasa Stainless Steel Deep Kadai. Add bay leaf and saunf, then let them splutter. Add onions and green chillies. Fry till the onions are golden. Add ginger-garlic paste and fry for 1 minute. Add tomatoes, haldi, red chilli, coriander powder, and black pepper. Cook till tomatoes are soft. Add the ground masala paste and grated coconut. Fry for 2 minutes. Add salt and water. Mix well. Add the boiled eggs. Cover and cook on low flame for 8–10 minutes. Sprinkle garam masala and fresh coriander. Serve hot with rice, dosa, or roti! Pro Tip: Add a little coconut milk at the end for extra creaminess. This one-pot Chettinad Egg Curry is spicy, simple, and perfect for busy Indian kitchens, especially when made with a good quality cookware that distributes heat. Try out the new Suncasa Impact Pro Deep Kadhai for the perfect family meal.

Dahi Aloo | Creamy, Tangy Potato Curry

Dahi Aloo | Creamy, Tangy Potato Curry

Dahi Aloo is a tasty North Indian curry where soft potatoes blend in a simple spiced yogurt gravy. It’s quick, comforting, and perfect with roti or rice. We’re using the Suncasa Impact Pro Luxe Deep Kadhai with glass lid. Ingredients (Serves 4) 3 large potatoes (about 300g) 1 cup fresh curd/yogurt 2–2½ tbsp besan (gram flour) 1½ cups water 2 tbsp oil ½ tsp cumin seeds ⅓ cup onion, finely chopped 1 tsp ginger, finely chopped 1 tsp garlic, finely chopped 1 tsp green chili, finely chopped 7–8 curry leaves Pinch of hing ⅓ cup tomato, finely chopped ¼ tsp turmeric powder ¼–½ tsp red chili powder (as per taste) ½ tsp coriander powder Salt, to taste ½ tsp garam masala 2 tbsp fresh coriander leaves, chopped Instructions Boil potatoes till soft (you can pressure cook for 3–4 whistles). Peel and roughly crumble or cut them and keepaside. In a bowl, whisk curd and besan till smooth. Add 1½ cups water. Whisk again to form a thin, lump-free slurry. Set it aside. Heat oil in your Deep Kadhai, then add cumin seeds; let them crackle. Add onions; sauté till translucent. Add ginger, garlic, and green chili and fry for 30 seconds. Add curry leaves and hing; mix well. Add chopped tomatoes; cook till soft and oil separates (about 3–4 minutes). Add turmeric, red chili powder, coriander powder and mix well. Add crumbled potatoes and sauté for 2 minutes so potatoes are coated with masala. Pour Yogurt Mix, stirring quickly so the curd doesn’t split. Keep flame low and cook for 8–10 minutes till gravy thickens up. If it looks too thick, add a little water. Add salt and garam masala, and mix them well. Sprinkle fresh coriander to garnish it well. Serve hot with chapati, roti, or rice! Pro Tips: For richer taste, add a spoon of ghee at the end. Always use fresh curd because sour yogurt can curdle more easily. Adjust spice and water for your family’s liking. Making this creamy Dahi Aloo in premium quality kadhai can turn a simple home meal into a restaurant-style treat! If you’re searching for which kadhai to buy, Suncasa’s Impact Pro Luxe range is a top choice among best cookware brands in India!

Haldi Sabzi | Comfort food from Jodhpur

Haldi Sabzi | Comfort food from Jodhpur

If you’ve never heard about ‘Haldi ki Sabzi’, imagine a golden, aromatic, and nourishing winter dish. This Rajasthani treasure is packed with earthy flavor and vibrant health benefits. Let’s make this traditional recipe in a Suncasa Castella Frypan with Glass Lid, a premium frypan from one of the best cookware brands in India, known for its exceptional build and even heat distribution. Ingredients (Serves 5–6) 250g fresh haldi (turmeric roots) 80g ghee (about 6 tbsp), plus 2 tbsp extra 1 bay leaf 1 black cardamom 1 tbsp ginger, finely chopped 1 cup onion, finely chopped ½ tbsp green chili, chopped (adjust to taste) 1 tbsp garlic, chopped 1 tsp cumin seeds (jeera) 1 cup tomato, chopped 1 tsp salt (or to taste) ½ tsp red chili powder 1 tsp coriander powder 1 cup thick curd (yogurt), whisked 2 tsp besan (gram flour) ¼ cup green peas (fresh or frozen) ¼ cup spring onion, chopped 2 tbsp cashews 1 tbsp kasuri methi (dried fenugreek leaves) 1 tbsp fresh coriander, chopped How to Make It Wash the turmeric roots well and peel off the skin. Then, grate them using a regular grater. (Tip: Wear gloves to avoid haldi stains.) Heat around 5½ tablespoons (80g) ghee in your Suncasa Cast Iron Frypan on medium flame. Add the grated haldi and sauté for 4–5 minutes, till it turns golden and smells nice. Remove and keep aside. In the same pan, add 2 tablespoons ghee. Add bay leaf and black cardamom, let them crackle. Add chopped ginger and fry for a minute. Then, put in onions and cook until golden. Add green chili, garlic, and jeera. Fry for 1–2 minutes. Add tomatoes. Cook until they turn soft and the ghee leaves the sides (about 5 minutes). Add salt, red chili powder, and coriander powder. Mix well. In a small bowl, whisk curd with besan (gram flour) till smooth. Lower the flame and slowly add this to the pan, stirring so that curd doesn’t split. Add peas, spring onion, and cashews. Put back the roasted turmeric. Mix everything gently so haldi gets coated well in the masala. Cover with the glass lid and simmer on low for 8–10 minutes. Sprinkle kasuri methi and coriander leaves on top. Serve hot with phulkas, rotis, or rice. Pro tips: Adjust chili if you want less or more spice. Add some water if you’d like a thinner curry. Drizzle extra ghee for a richer taste. This haldi ki sabzi is not only healthy but also brings the authentic flavors of Rajasthan to your table, especially when served in a hot hammered casserole! The Suncasa Castella Frypan with Glass Lid is one of the top choices among premium cookware brands in India offering durability and aesthetics for your kitchen!

Leave a comment