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Soups
Pumpkin Tandoori Soup
🥦🌿🔸🔥🥑🥣🥚
EierenBoiling4 servings30 minutes±320 kcal
Ingredients
- —1 butternut squash, diced
- —1 large carrot, chopped
- —1 onion, chopped
- —4 cloves of garlic
- —1 packet of tandoori spice paste
- —600 ml water
- —200–250 ml coconut milk
- —1 boiled egg, mashed (topping)
- —pumpkin seeds
- —fresh parsley or cilantro
Instructions
– Chop the squash, carrot, onion, and garlic into large pieces.
– Bring to a boil with water and tandoori paste.
– Simmer gently for 20 minutes. – Blend into a smooth soup.
– Stir in the coconut milk.
– Top with mashed egg, pumpkin seeds, and fresh herbs.
Serving Tip
Warm, spicy, and surprisingly creamy — this pumpkin tandoori soup is the perfect bowl of comfort for chilly days. The gentle sweetness of the squash and carrot is perfectly balanced by the tandoori spices and coconut milk. A comforting, nutritious lunch you’ll want to make again and again. Enjoy with a warm bowl on cold days; add extra herbs for a fresh touch.
Storage Tip
Store in an airtight container in the fridge for up to three days or freeze portions for later use.
RECIPE_ID: 5a4c1638...
LAST_UPDATE: 2/18/2026