Tadka-Spiced Pumpkin & Carrot Soup

Tadka-Spiced Pumpkin & Carrot Soup

A soup to fully embrace Autumn with (in wooly jumper-clad arms). An Indian-style tadka is added at the very end to add a final kick of heat and warmth throughout. This soup tastes somewhere between a creamy tadka daal and traditional pumpkin soup. You could replace the pumpkin or carrot with any other type of seasonal squash.

Tadka-Spiced Pumpkin & Carrot Soup

Tadka-Spiced Pumpkin & Carrot Soup

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Course: Dinner, LunchCuisine: British/ IndianDifficulty: Easy


Prep time


Cooking time




  • Soup
  • 1 kg pumpkin, peeled, deseeded & cut into 1cm pieces

  • 800 g carrots, peeled & cut into 1 cm chunks

  • 60 ml coconut oil

  • 2 large yellow onions, halved & thinly sliced

  • 1 tbsp garlic & ginger paste

  • 1 red chilli, seeded & finely chopped

  • 1 tsp ground turmeric

  • 1 tsp garam masala

  • 1 l vegetable stock

  • 500 ml coconut milk

  • 1/2 lemon, juiced

  • Tadka
  • 1 tbsp coconut oil

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp dried chilli flakes

  • 1 tsp turmeric


  • Soup
  • Preheat the oven to 200°C. Line a roasting tin with baking paper. Place the pumpkin and carrot to the pan, drizzle with a couple of tablespoons of coconut oil and toss to coat. Roast for 30 minutes or until soft and browned on the edges.
  • In the meantime, heat the remaining oil in a large saucepan and add the onions. Season with salt and cook until soft and translucent. Add the garlic and ginger paste, chopped red chilli, turmeric and garam masala. Cook for a few minutes until aromatic.
  • Add the roasted pumpkin and carrot to the pan, along with the vegetable stock. Increase heat and bring to the boil. Reduce to a simmer and cook for 10-15 minutes. Add the coconut milk and blend with a stick blender until smooth. Stir through the lemon juice. Taste and add salt if necessary.
  • Tadka
  • To make the tadka, heat a high-sided pan such as a wok. Add the coconut oil, when fully melted and hot add the mustard seeds and cumin seeds. When the mustard seeds begin to pop and the cumin seeds bloom, add the dried chilli flakes and the turmeric. Fry for 20 more seconds then remove from the heat. Immediately pour over the soup and stir through. Reserve a little tadka to garnish individual bowls if you wish.

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