Charred Pumpkin Soup

Name: Charred Pumpkin Soup
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 400 g pumpkin, peeled and cut into chunks; 1 small onion, cut into wedges; 4 garlic cloves, unpeeled; 1 tbsp olive oil; 300 ml water or vegetable stock; 1/4 tsp black pepper; 1/4 tsp cumin powder (optional); Salt to taste; A few drops of lemon juice

DSK @dskcooks

Bengaluru

A creamy, smoky pumpkin soup made with air-fried or oven-roasted pumpkin, onion and garlic. Charring the vegetables brings out their natural sweetness and gives the soup a rich, deep flavour without adding cream.

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Ingredients

20 minutes

2 people

400 gpumpkin, peeled and cut into chunks
1small onion, cut into wedges
4garlic cloves, unpeeled
1 tbspolive oil
300 mlwater or vegetable stock
1/4 tspblack pepper
1/4 tspcumin powder (optional)
Salt to taste
A fewdrops of lemon juice

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Steps

20 minutes

1

Preheat the air fryer to 200°C or the oven to 220°C.
2

Toss the pumpkin, onion and garlic with olive oil, salt and black pepper.
3

Arrange the vegetables in a single layer. Air-fry for 18–25 minutes at 200°C or roast in the oven for 25–35 minutes at 220°C, turning halfway through. Cook until the pumpkin is tender with deeply golden, slightly charred edges.
4

Remove the garlic from its skin and transfer all the roasted vegetables to a saucepan.
5

Add 300 ml water or vegetable stock and cumin powder, if using. Simmer for 5–8 minutes.
6

Blend until smooth and creamy. Add a little more hot water if the soup is too thick.
7

Taste and adjust the salt and pepper. Add a few drops of lemon juice if desired.
8

Serve hot, garnished with pumpkin seeds and freshly cracked black pepper.

Tips

• Roast the pumpkin until caramelised for the best smoky flavour.
• Add water gradually to maintain a thick, creamy consistency.
• No cream is needed. Roasted pumpkin and garlic give the soup a naturally creamy texture.
• For a spicier version, add a pinch of chilli flakes before roasting.