Vegan Pumpkin Soup | Vegan Recipe | Sanjeev Kapoor Khazana


A bowl of this nutrition packed pumpkin soup which is also VEGAN, is going to be the next best thing in your favourite food’s list.



300 grams red pumpkin, unpeeled
¼ cashew nuts
1 tsp finely chopped garlic
Rock salt to taste
1 inch lemon grass stalk
¼ cup coconut milk
Crushed black peppercorns to taste
Roasted pumpkin seeds for garnish
Crushed black peppercorns to taste


1. For cashew cream, add cashew nuts in a bowl. Add sufficient water and soak for 2-3 hours.
2. Drain and transfer the soaked cashew nuts in a blender jar, add ½ cup water and blend till smooth. Set aside.
3. Slice onion and set aside. Discard the seeds of red pumpkin and cut it into 1 inch pieces and set them aside.
4. Heat a pan, add garlic, sliced onion and sauté well. Add rock salt and mix well.
5. Add cut pumpkin and mix well. Add 1½ cups water, mix and cover and cook for 20-25 minutes or till the pumpkin softens.
6. Add lemon grass, mix, cover and cook for 4-5 minutes. Take the pan off the heat.
7. Transfer the mixture into a blender jar and blend till smooth. Transfer into another pan and place it back on heat.
8. Add ¾ cup water and let it come to a boil. Add coconut milk, crushed black peppercorns and mix well. Cook on low heat for 1 minute, take the pan off the heat.
9. Transfer into a serving bowl, drizzle a little of the prepared cashew cream and serve hot.
10. Garnish with pumpkin seeds and crushed black peppercorns. Serve hot.

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