Butternut pumpkin is found often in Fairprice and it resembles more like the round regular yellow pumpkin, only that, butternut pumpkin looks really smooth and the shape is also very different. It is said that this is a fruit rather vegetable. Very nutritious and the texture when cooked as soup is really smooth. No wonder they named it butternut pumpkin. This is also known as butternut squash. I got this in Fairprice during my last weekly visit and was thinking to try soup. I have few pieces saved to try in sambar as well. These are from Australia and I am thinking to replace china round pumpkin with this, if it’s good in Sambar. I like our Indian yellow pumpkin more than the China pumpkin texture, taste and flavour wise. But not all the time I buy from little India.
I saw a pumpkin soup in Coles Magazine that co sis brought from her Australia trip, from then, wanted to try this out. Just adapted and made in my usual way of making soup. It turned out rich and smooth without anything like cornflour or cream.
Butternut pumpkin soup recipe
Recipe Cuisine: Indian | Recipe Category: Dinner
Prep Time: 10 mins | Cook time: 20 mins | Serves: 2 | Author: Raks anand
Click here for cup measurements
Butternut pumpkin or butternut squash soup recipe with carrot. Easy pressure cooker method without any complicated steps or ingredients. 
Ingredients
Butternut pumpkin, cubed – 1 & 1/2 cup
Carrot, sliced – 1/2 cup
Onion – 1/4, cubed
Garlic – 2 cloves
Cumin, ground – 1 tsp
Butter/ olive oil – 2 tsp
Black pepper – as needed
Salt – as needed
Method
- Peel skin of butternut pumpkin and carrot. Cut and measure both. Chop onion roughly.
- In a small pressure cooker, heat butter/ oil and sautee garlic and onion just for a minute. Add cumin powder. Fry for a minute in medium heat.
- Add the chopped veggies and continue cooking for 2 mins.
- Add 1 cup water and pressure cook for 2-3 whistles.
- Once, done, add salt. Use an immersion blender and grind smoothly.
Notes
- You can add extra 1/4 cup water if you want it on thinner side.
- You can add a sprig of coriander leaves.
Step by step pictures :
- Peel skin of butternut pumpkin and carrot. Cut and measure both. Chop onion roughly.
- In a small pressure cooker, heat butter/ oil and sautee garlic and onion just for a minute. Add cumin powder. Fry for a minute in medium heat.
- Add the chopped veggies and continue cooking for 2 mins.
- Add 1 cup water and pressure cook for 2-3 whistles.
- Once, done, add salt. Use an immersion blender and grind smoothly.
Serve hot topped with fresh cream or yoghurt. Generously season with black pepper. Have it with toast.
Can we use yellow pumpkin for the soup and reason for adding carrot, is carrot mandatory?
Sure, you can use yellow pumpkin. THere is no such reason to add carrot, just for taste, colour and variation. Plain pumpkin taste and with carrot differs 🙂