Ash Gourd Soup




20 min



  • 1 ½ cups ‏peeled and chopped Ash Gourd (Kohla/Petha)
  • ¾ cup ‏¾ cup Sarda Farms Milk (Skimmed)
  • 2 teaspoons ‏olive oil
  • 2-3 ‏garlic cloves, chopped (optional)
  • 1 small ‏onion, chopped
  • 1 ‏tejpatta
  • 1 ‏star anise
  • 1 teaspoon ‏grated ginger
  • ¼ teaspoon ‏black pepper powder
  • ‏Salt to taste
  • ‏Sunflower and melon seeds for garnish (optional)
  • ‏Mint leaves for garnish (optional)

Ash Gourd Soup

 Soothing and flavourful this Ash Gourd Soup is the simplest way to enjoy the goodness of Ash/white gourd. Locally called as Kohla or Petha, this healthy gourd has amazing therapeutic properties. Preservative free, fresh cow milk from Sarda Farms enhances the taste and goodness of the Ash Gourd soup.


Heat oil in a pan.

Add the garlic and onion and sauté till the onion becomes translucent.

Add tejpatta, star anise, ginger and sauté for a few seconds.

Add ash gourd, sprinkle salt and stir.

Add about ½ cup water (or vegetable stock) and cook covered till ash gourd becomes soft (8-10 minutes)

Cool completely.

Take out tejpatta and star anise from the pan.

Blend in a mixer to a fine paste.

Pour the ash gourd paste back into the pan and heat till it boils.

Add milk, stir and cook for about a minute on medium heat (till it comes to a gentle boil). Adjust quantity of salt to taste.

Take it off the heat.

Pour soup into serving bowls.

Sprinkle pepper powder on the soup and serve garnished with sunflower, melon seeds and mint leaves (if using)

Serve Ash Gourd soup hot or chilled.


Choose tender Ash gourd preferably, for making the soup. You can use the tender seeds but discard the hard ones.

Adjust quantity of milk depending on whether you like a thick or thin consistency soup.

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