Pumpkin and Tamarind Soup

Name: Pumpkin and Tamarind Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp fine brown or caster sugar; 100 ml coconut milk; 20 g tamarind pulp or 2 tsp tamarind paste or 1 tsp tamarind concentrate; 1 tsp fine brown or caster sugar; 20 g tamarind pulp or 2 tsp tamarind paste or 1 tsp tamarind concentrate; 20 g tamarind pulp or 2 tsp tamarind paste or 1 tsp tamarind concentrate; 800 ml water; 1 vegetable stock cube; ½ tsp ground turmeric; 500 g pumpkin, peeled, deseeded and cubed; ½ tsp dried chilli flakes, plus a little extra to serve; 1 heaped tsp roughly chopped ginger; 2 garlic cloves, roughly chopped; 1 tsp fine salt; 2 white onions, roughly chopped; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Soups, or shorbas as they are often referred to in India, have always been popular with the British. Having a soup as an actual course or indeed a meal in itself is as common now as it was for the British in India. In the UK there is always a huge glut of pumpkins and squash in the autumn, so try this soup when you are pondering what to do with them all. It freezes well too.

Ingredients

Europe
Asia
India
United Kingdom
Lunch
Mediterranean
Autumn
Gluten-free
Vegan
Soup

Ingredients

Method