If you’re looking for a weight loss friendly soup that doesn’t taste boring or bland, this Indian style pumpkin soup is your perfect pick. It’s warm, spicy, filling and super good for digestion too. Packed with fibre from pumpkin, healthy fats from nuts, and gentle Indian spices that boost metabolism. This soup is simple, light and comforting. And no cream added here!

Lets talk about Ingredients

Let’s quickly see what’s going into our soup:

• Pumpkin – Full of fibre, low in calories, perfect for weight loss
• Bay leaves, cinnamon, cumin, pepper – Indian masala touch with great digestion benefits
• Ajwain (carom seeds) – Magical for bloating and tummy health
• Ginger and onion – Anti-inflammatory and flavourful
• Cashews & almonds – Tiny bit of good fat and creamy texture without actual cream
• Turmeric – Anti-inflammatory and healing

Detailed recipe

Video recipe

Step by step instructions with photo guide

Heat ½ tsp oil in a heavy-bottomed pan. Once hot, add 2 bay leaves, 1-inch cinnamon stick, ½ tsp cumin seeds, and ½ tsp peppercorns.

Add ½ inch chopped ginger

and ½ sliced onion.

Sauté everything on high flame for a minute until the onion starts browning and the base of the pan gets a slight brown layer. That’s how you know the stock flavour has built.

Add 1.5 cups chopped pumpkin to the pan.

Sprinkle in ⅛ tsp turmeric powder

and ¼ tsp ajwain (carom seeds).

Crush the ajwain between your fingers before adding to release its full flavour.

Stir well and sauté again on high flame for 1 more minute.

Pour in 1 litre water (or veg stock).

Add 5-6 cashews

and 7-8 almonds into the pot.

These nuts will help make the soup creamy without adding actual cream. Cover with a lid and cook on medium heat for 10 minutes

until the pumpkin is soft and mashable.

Remove the bay leaves and cinnamon stick from the cooked soup.

Let it cool for a few minutes, then transfer to a blender.

Blend into a smooth puree.

Strain the blended soup back into the pan using a fine sieve to make it smooth.

Add ¼ cup water to the blender, rinse out the leftover puree, and pour that in too.

Add ¼ tsp salt,

give the soup a good stir, and let it come to a gentle boil.

You can optionally remove the foamy layer on top using a spoon.

Turn off the heat. Serve hot,

garnished with a swirl of cream (optional),

a sprinkle of roasted sesame seeds, and a bunch of fresh coriander leaves.

Expert Tips

• Roast pumpkin pieces before cooking for extra flavour
• Replace cashews with melon seeds if you want a nut-free version
• Ajwain is the hero spice here, don’t skip it!
• Skip cream if you’re on a strict weight loss plan

FAQs

Can I skip almonds and cashews?
Yes, but they add nice creaminess. Replace with oats or melon seeds for similar effect.

Can I use milk instead of nuts?
Try coconut milk if you want it creamier—but not regular milk if you’re avoiding lactose.

Is this soup diabetic-friendly?
Yes, pumpkin has a low glycemic load. Just go easy on nuts and cream.

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