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October 09, 2021

Item   quantity
Whole Pumpkin or puree 250 g
Tomato chopped 1 medium sizes
Onion 1/2 medium sized
Carrot sliced 100g
Garlic 3 cloves or 1/2 tbsp
Ginger 1/2 tbsp
THE ONE CURRY Masala 1/2 tbsp
Cashew  1/4 cup
Butter 2 tbsp
Cilantro 1/4 cup
Vegetable or your favourite Stock  1 1/2 cup
Green chili(optional) 2 nos
Peanuts (optional) 1 tbsp
Table or Coconut cream 1 tbsp



Roast Pumpkin:

  1. Cut open the pumpkin in half and season with some salt, one curry and pepper.
  2. Bake it in the over at 400F for 30 minutes. If you have pumpkin puree then skip this step and read below

Soup Base

  1.  Heat a pan and add 2 tbsp. butter with splash of oil
  2.  Add the roughly chopped onions, garlic, ginger, tomato, green chili, Carrot and sauté for 5 - 7 minutes
  3.  Add the cashews, peanuts(optional) and roast for a 2 minutes
  4.  Add 1/2 tbsp. of THE ONE CURRY and 1/2 tbsp. Salt and give it all a nice mix
  5. If you didn't have whole pumpkin add the pumpkin puree in this step and and sauté at least for 5 -7 minutes.
  6.  Add 1 1/2cup of vegetable stock and mix for a minute


  1. Close the lid and let the mix simmer for 10 minutes until  everything becomes nice and soft
  2.  Add a squeeze of lemon and keep it aside


  1. Once the pumpkin is done baking scoop it up and blend it in a blender along with the soup base and blend it into a nice soup
  2. You can run it through a sifter if you need a smoother soup.
  3. Garnish with some pomegranate, cilantro or mint leaves
  4. Add 1 tbsp. of table or coconut cream
  5. Enjoy with some nice sour bread.  




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