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golden glow soup recipe

Golden Glow Soup Recipe

Healthy golden glow soup recipe to keep you warm and filling during cold season.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 3


  • Carrots chopped - 1 cup
  • Yellow Pumpkin chopped - 1/2 cup
  • Masoor Dal red lentils - 1/4 cup
  • Onion chopped - 1
  • Ginger - 1/2 inch piece
  • Red chili powder - 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Coconut milk thick - 1/2 cup (optional)
  • Mixed dry herbs OR Curry powder - 1 tsp
  • Vegetable stock - 3 cups OR Boullion cube - 1
  • Turmeric powder - 1/2 tsp
  • Black pepper powder - 1/4 tsp
  • Extra Virgin Olive or Coconut oil - 1 tsp
  • Salt - to taste


  • Heat olive or coconut oil in a pressure cooker.
  • Add onion and saute till it turns pink.
  • Add ginger, carrots, pumpkin and saute for a minute.
  • Add washed masoor dal, red chili powder, cumin powder, mixed dry herbs or curry powder, turmeric powder, black pepper, vegetable stock, salt and mix well.
  • If you do not have vegetable stock, you can also use a boullion or soup cube and 3 cups water instead.
  • Close the lid and pressure cook for 3 whistles over medium flame.
  • Once the pressure releases by itself, open the lid.
  • Blend to either chunky or smooth consistency using an immersion blender. I prefer it chunky. (If you do not have an immersion blender, transfer to a blender jar and pulse)
  • Return the soup to the cooker and stir in coconut milk (if using) and take a taste check and adjust salt & pepper accordingly.
  • Serve this golden glow soup immediately with croutons if preferred.
  • This soup keeps well for 4 to 5 days when kept refrigerated.