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GOLDEN PUMPKIN SPICE SOUP

Fall in Love with This Golden Pumpkin Soup Magic!

Golden Pumpkin Spice Soup is your next comfort obsession—creamy, cozy, and topped with crispy fried onion and garlic. This rich yellow pumpkin soup blends bold Indian spices, butter, and crunchy toppings into a bowl of pure gold. Whether you're craving warmth or whipping up a quick recipe, this one’s your lazy-day winner with zero guilt and 100% soul-soothing flavor.


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Creamy yellow pumpkin soup garnished with caramelized onions, golden garlic, and parsley, served piping hot with a buttery finish and a sprinkle of spice.¯

Zero-Stress Pumpkin Soup Tips to Fake Pro Cooking

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To save time, make the yellow pumpkin paste ahead and store in the fridge for 2–3 days. Always fry the onion and garlic separately to get both perfectly crisp. Add shahi jeera early to release its full aroma before mixing in the paste. Simmer gently so the flavors of butter, pepper, and dried parsley infuse well. For the best finish, don’t skip the final dollop of butter—it ties all the spice and crunch together beautifully.

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     Step-by-Step Recipe : Butter Late Than Never: Pumpkin Soup Edition​

INGREDIENTS

  • 1 tbsp butter
  • 1 tsp shahi jeera (caraway seeds)
  • 100 grams cooked yellow pumpkin paste
  • 180 ml water
  • 1/2 tsp black pepper powder
  • Salt to taste
  • 1 small onion, finely chopped
  • 5 garlic cloves, thinly sliced
  • 1 tsp dried parsley
  • A pinch of Kashmiri chili powder
  • A pinch of onion seeds (kalonji)
  • 1 tsp sliced spring onions (for garnish)
  • 1 tbsp butter (for finishing)
​Thick and flavorful pumpkin soup made with Indian spices and topped with fried onion and garlic, perfect for monsoon evenings or cozy winter nights.

PREPARATION STEPS

  1. Heat 1 tbsp butter in a saucepan over medium heat. Add shahi jeera and sauté until aromatic.
  2. Stir in the cooked yellow pumpkin paste and water. Bring to a gentle boil.
  3. Add black pepper powder and salt. Simmer the soup for 10 minutes, allowing the flavors to meld. Let it boil for 2 more minutes and then pour into a serving bowl.
  4. In a small skillet, heat a little butter. Fry the chopped onion until golden and crisp. Drain on paper towels.
  5. In the same skillet, fry the garlic slices until golden and crispy. Drain on paper towels.
  6. Top the soup with fried onion, garlic, dried parsley, Kashmiri chili powder, onion seeds, and sliced spring onions.
  7. Finish with a small dollop of butter on each bowl. Serve hot and enjoy!


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