Creamy Pumpkin and Chive soup

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Creamy Pumpkin and Chive soup


Tried this Australian soup for the first time with my personal touch by adding a dash of mustard powder.  Creamy pumpkin and chive soup with a dash of mustard powder. Its creamy and full of fibres and flavours.  Must try recipe this winter season.

Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min


Serves : 2
  • 1 nos large onion chopped

  • 2 tbsp finely chopped fresh chives

  • 2 nos garlic cloves, crushed

  • 1/2 kgs yellow pumpkin, peeled, chopped

  • 2 cups vegetables stock

  • 1/3 cups sour cream or

  • 1/3 cups yoghurt

  • 1 tsp olive oil

  • 1/4 tsp pepper powder

  • 1/5 tsp mustard powder

  • 1/2 tsp salt or to taste

  • 1 tsp for the garnish: fresh cilantro

  • 1 tsp grated pumpkin

  • 1 tsp grated carrot


  • Heat oil in a sauce pan over medium-high heat.
  • Sauté onion and garlic for 2 minutes or until onion has softened.
  • Add pumpkin and Cook, stirring, for 5 minutes.
  • Add the vegetable stock and season with salt and pepper.
  • Cover the lid and bring to a boil and let it simmer for 15 minutes or until pumpkin is tender.
  • Set aside for 5 minutes to cool slightly, thereafter blend in the mixer until smooth.
  • Pour into the pan over low heat.
  • Add the whisked yogurt /cream and chives and cook stirring continuously for 2 minutes.
  • Garnish with cilantro, grated carrot and pumpkin.
  • Sprinkle pepper powder and mustard powder.
  • Serve hot its extremely tasty and heart warming.