Lauki Soup recipe is a quick, filling, rich, and creamy soup recipe that can be made in the Instant Pot or Pressure Cooker with just a handful of ingredients. Bottle Gourd Soup is a great weight-loss soup recipe for weeknight dinners, and it is also a low-carb, Vegan, Paleo, Gluten-free diet, or Keto-Friendly Soup.
Lately, I've been exploring various recipes using fresh bottle gourd due to its numerous health benefits. I often make lauki sabzi and lauki paratha, and everyone in the home likes it.
Today, I am sharing an easy, healthy Lauki Soup that can be made in under 30 minutes in an Instant Pot, making it perfect for lunch or a quick weeknight meal. You can also make it on a stovetop pressure cooker and stovetop pot; I have shared the details below. You may also like my carrot ginger soup and broccoli spinach soup.
This Lauki ki Soup is a Keto and low-carb recipe. Use a moderate amount of onions. For more Keto-friendly options, check out my collection of Keto Indian recipes.
More Indian Lauki Recipes, you may love
Jump to:
- Lauki Soup Ingredients
- How to Make Lauki/Bottle Gourd Soup in Instant Pot
- Stovetop Pressure Cooker Method
- Stovetop Pot Method
- Serving Suggestions
- Storage + How to Freeze Bottle Gourd Soup
- Variations
- Expert Tips
- More Instant Pot Vegetarian Soup Recipes
- Lauki Soup | Bottle Gourd Soup - Instant Pot Pressure Cooker
Lauki Soup Ingredients
- Fresh lauki: I have used one medium-sized lauki, peeled and diced (about 2.5 - 3 cups). Lauki is easily available in any Indian grocery or Asian store.
- Yellow Onion & Garlic: roughly chopped
- Vegetable broth: Use either vegetable broth or water.
- Seasonings: add salt and black pepper to enhance the taste.
How to Make Lauki/Bottle Gourd Soup in Instant Pot
Press SAUTE on Instant Pot. Add 1 teaspoon olive oil, and once it's hot, add 3 chopped garlic cloves, 1 medium onion (chopped), 1 green chili (optional), and saute till the onions soften.
Add 1 medium bottle gourd (peeled and diced, about 2.5–3 cups), 1.5 cups vegetable broth (or water), and salt to the pot.
Note: If you wish, you can also add 1 medium chopped tomato along with bottle gourd. I did not use it in this recipe.
Furthermore, close the lid on the pot and set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Puree the soup using a hand blender until smooth. If you don't have a hand blender, puree it in a mixer blender once it is slightly cooled.
Then add crushed black pepper for seasoning and salt if needed. Also, if you think the soup is too thick, add water or vegetable broth to the soup and simmer it for 2 minutes until hot.
Add 1 tablespoon of lemon juice and garnish with coriander leaves. Mix well. Instant Pot Lauki ka Soup is ready to serve.
Stovetop Pressure Cooker Method
- Follow the same steps as Instant Pot for stovetop pressure cooker. Give 2 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method
- Follow the same steps as Instant Pot. Cover the pot with a lid and cook till lauki gets soft, about 15-20 minutes. Do stir once or twice in between. All the other steps remain the same.
Serving Suggestions
Serve creamy bottle gourd soup for lunch or a quick, easy weeknight meal with crusty bread to dip into the soup and also fresh chickpea cucumber salad on the side.
Storage + How to Freeze Bottle Gourd Soup
- Fridge: You can store the leftovers for up to three days in an airtight container in the fridge.
- Freeze: It can be frozen for up to 4 weeks. Once the soup cools down then, transfer it into freezer-resistant containers or Ziploc freezer bags.
- Reheat: Defrost and reheat before serving. After defrosting, if the soup looks separated, add a blender and puree back into a smooth consistency.
Variations
- Add in some extra veggies: feel free to add a handful of chopped broccoli or potatoes along with bottle gourd, which gives a more creamy texture. You can also add some spinach.
- Protein: You can cook ¼ cup of yellow moong dal along with bottle gourd for extra protein.
- Coconut Milk: You can also add some coconut milk to flavor the soup.
- Toppings: You can also use roasted chickpeas or sesame as a healthier toppings option.
- Fresh Herbs: I used coriander leaves. To make an Italian version, add rosemary, oregano, or thyme.
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving it to give a soup kick.
Expert Tips
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
More Instant Pot Vegetarian Soup Recipes
Lauki Soup | Bottle Gourd Soup - Instant Pot Pressure Cooker
Ingredients
- 1 medium bottle gourd (lauki) peeled and diced (about 2.5 - 3 cups)
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 1 green chilli
- 1 medium onion chopped
- 1.5 cups vegetable broth (or water)
- salt and black pepper for taste
- 1 tablespoon lemon juice
- coriander leaves garnish
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add olive oil and once it's hot, add minced garlic, onions, green chili, and saute till onions soften.
- Add diced bottle-gourd, water or vegetable stock, and salt.
- Furthermore, close the lid on the pot and set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Puree soup using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.
- Then add crushed black pepper for seasoning and salt if needed. Also, if you think the soup is too thick, add water or vegetable broth to the soup and simmer it for 2 minutes until hot.
- Add 1 tablespoon of lemon juice and garnish with coriander leaves. Mix well. Instant Pot Lauki ka Soup is ready to serve.
Stovetop Pressure Cooker Method:
- Follow the same steps as Instant Pot for stovetop pressure cooker. Give 2 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method:
- Follow the same steps as Instant Pot. Cover the pot with a lid and cook till lauki gets soft, about 15-20 minutes. Do stir once or twice in between. All the other steps remain the same.
Notes
Variations:
- Add in some extra veggies: feel free to add a handful of chopped broccoli or potatoes along with bottle gourd, which gives a more creamy texture. You can also add some spinach.
- Protein: You can cook ¼ cup of yellow moong dal along with bottle gourd for extra protein.
- Coconut Milk: You can also add some coconut milk to flavor the soup.
- Toppings: You can also use roasted chickpeas or sesame as a healthier toppings option.
- Fresh Herbs: I used coriander leaves. To make an Italian version, add rosemary, oregano, or thyme.
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving it to give a soup kick.
Tips:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
Nutrition
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