Simple, practical, and full of everyday flavour, Lauki Soup | Bottle Gourd Soup is a gluten-free, vegan Spanish, World starters made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Starters
  • Cuisine: Spanish, World

Ingredients

  • 1 tablespoon olive oil
  • ¼ to ⅓ cup onions (- chopped, 1 small to medium-sized onion)
  • 1 teaspoon garlic (- chopped, or 4 to 5 small to medium-sized garlic cloves)
  • 2.25 to 2.5 cups bottle gourd (- chopped, - 350 grams (calabash, long melon, lauki))
  • 2 cups water
  • ½ to 1 teaspoon mixed dried herbs (or add as required)
  • ¼ to ½ teaspoon crushed black pepper (or as required)
  • salt (as required)
  • 1 to 2 tablespoons cheese (- grated, vegetarian parmesan or cheddar or cream cheese - optional)

Method

Preparation

  1. Rinse the bottle gourd in water first and peel it. Chop the bottle gourd and set aside.
  2. Roughly chop the onions and garlic and set aside these too.

Making bottle gourd soup

  1. Heat olive oil in a 2 litre stovetop pressure cooker. Add the roughly chopped onions and garlic.
  2. Sauté stirring often on medium heat until onions soften.
  3. Add chopped bottle gourd and sauté for about 1 to 2 minutes.
  4. Pour 2 cups of water. Stir and mix.
  5. Pressure cook on medium heat for 2 whistles or for 9 to 10 minutes.
  6. Let the pressure drop naturally in the cooker. Then only open the lid. Let the heat reduce a bit and the bottle gourd pieces become warm.
  7. Keep a pan or bowl below a colander or strainer. Pour the entire mixture from the cooker into the strainer.
  8. Collect the broth or stock (the water in which the bottle gourd was cooked). Set it aside. It will be about 1.5 cups of stock.
  9. Transfer the cooked bottle gourd, onions and garlic in a blender or food processor.
  10. Blend or process the veggies to a smooth and fine consistency.
  11. Transfer the blended and pureed mixture to the same cooker or in a saucepan.
  12. Add the stock also. Mix thoroughly.
  13. Flavor it with the dry mixed herbs and freshly crushed black pepper. Also, add salt as needed.
  14. Mix and simmer until hot. There is no need to boil the soup. Turn off the heat when the soup becomes hot.
  15. For a creamier consistency, optionally add 1 to 2 tablespoons cream cheese or grated cheese.
  16. Serve Lauki Soup or Bottle Gourd Soup hot or warm, as is or with a toasted bread or baguette. You can also serve it with bread croutons.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.