Pumpkin-ginger soup (Pressure Cooker Recipe)

I have been feeling a bit under the weather the past few days. Along with a little sickness comes the lack of interest to cook.

So, I decided to move it, and make something quick, soothing and nutritious. I had some pumpkin, carrot and celery; a soup seemed like the perfect option.

Simple, quick and very tasty, the pumpkin-ginger soup is just what I needed to make me feel better.


  • Pumpkin – 250 gms, peeled and cut into chunks
  • Ginger – 1 inch piece, peeled
  • Garlic – 5 cloves, peeled
  • Carrot – 1, peeled and roughly chopped
  • Celery – 1, roughly chopped
  • Coriander powder – 1 tspn
  • Chilli powder – 1/2 tspn
  • Turmeric powder – 1 pinch
  • Stock – 4 cups
  • Oil – 1/2 tblspn
  • Salt and pepper – To season
  • Cream – 2 tspns. (Optional)


  1. Place the pressure cooker on the stove. Heat oil; to it, add ginger and garlic. Allow it to infuse in the oil for about 30 seconds.
  2. Add the remaining vegetables, dry spices, salt and stick. Give it a quick stir.
  3. Cover the pressure cooker. Cook for 2 whistles.
  4. Once done, allow it the pressure to settle. Open the cooker and using an immersion blender, make a smooth soup.
  5. Serve hot with a dash of cream and a side of crisply toasted bread.


  1. I added the celery and carrot to thicken the soup. If you don’t have these veggies, add a small peeled potato instead.
  2. Add or omit spices depending on your preference.
  3. Don’t have an immersion blender? Wait for the soup to cool, and then put it in a blending jar & make a smooth soup.
  4. If you do not have a pressure cooker, do the same in a pot and cook the vegetable till soft. Finally, blend into a soup.

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