Santorini Pumpkin Soup


Yellow pumpkin - 1 cup chopped

Onion - 1 small

Garlic - 4-5 cloves

Ginger - 1 tsp finely chopped

Olive oil - to sauté

Cashew - 5-6

KarmaKettle Santorini Tea - 1 tbsp

Cream / Milk - 1/4 cup

Salt, pepper - to taste




  1.  In about half a cup of hot water infuse 1 tbsp tea , strain and set aside
  2. In a pressure cooker,  add olive oil, garlic, ginger, onion,chopped pumpkin, cashew nuts, infused tea, required water and salt.
  3.  Pressure cook for 2-3 whistles or until the pumpkin is cooked tender.
  4.  Once done, transfer to a blender and blitz smoothly. (let it cool then transfer)
  5. Then add cream/milk for extra richness and smoothness.
  6. Transfer to bowls and top it up with pepper. Add any herbs of your choice for flavor.

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