Pumpkin Mulligatawny is a comforting, hearty, and flavorful soup with Indian and British culinary influences. Its sweet and spicy notes make it perfect for chilly days or when you’re feeling under the weather. Whether you’re new to this dish or a seasoned fan, let’s explore its history, ingredients, variations, and a step-by-step recipe for the perfect bowl.
What Is Mulligatawny Soup?
The term “mulligatawny” originates from the Tamil words milagu thanni, meaning “pepper water.” Traditionally, it was a thin, spicy broth served in India. During British colonial rule, the dish evolved to include ingredients like chicken, rice, and curry powder, transforming it into the rich soup we know today.
Why You’ll Love Pumpkin Mulligatawny
- Flavorful Fusion: The sweetness of pumpkin pairs beautifully with warming spices like cumin, turmeric, and curry powder.
- Hearty and Nutritious: Packed with vegetables, rice, and optional proteins, it’s a meal in itself.
- Customizable: Make it vegetarian, gluten-free, or dairy-free with simple swaps.
- Perfect Comfort Food: Whether you’re battling a cold or seeking something cozy, this soup is a go-to remedy.
Essential Ingredients
Here’s a breakdown of key ingredients for a delicious Pumpkin Mulligatawny:
- Pumpkin: Use fresh chunks or canned puree for a velvety texture.
- Spices: Curry powder, cumin, turmeric, and cardamom add depth.
- Vegetables: Onions, carrots, celery, and parsnips provide a hearty base.
- Fruit: Granny Smith apples offer a surprising, tangy sweetness.
- Coconut Milk: For creaminess and a subtle tropical note.
- Rice: A filling addition that absorbs flavors beautifully.
Recipe: Pumpkin Mulligatawny Soup
Ingredients
Vegetables:
- 850 g pumpkin diced
- 270 g parsnip diced
- 1 large onion chopped
- 150 g brown basmati rice
- 145 g carrots diced
- 110 g celery diced
Spices & Aromatics:
- 1 tsp curry powder
- 1 tsp cumin seeds
- 4 green cardamom pods
- 1 tsp turmeric
- 4 cloves garlic minced
- 75 g ginger minced
Liquids:
- 500 ml chicken or vegetable stock
- 400 ml coconut milk
- 400 g canned tomatoes
Others:
- 2 tbsp olive oil
- 35 g butter
- Salt and pepper to taste
- Fresh coriander and lemon juice for garnish
Instructions
- Roast the Pumpkin:
- Preheat oven to 180°C. Toss pumpkin and parsnip with olive oil, curry powder, cumin, and salt. Roast for 45 minutes until tender.
- Prepare the Base:
- In a large pot, heat butter and remaining olive oil. Sauté onion, garlic, and ginger until golden. Add carrots, celery, rice, apples, cardamom, and turmeric. Cook for 5 minutes.
- Combine Ingredients:
- Mash the roasted pumpkin and parsnip into the pot. Stir in stock, coconut milk, and tomatoes. Simmer until rice is tender (about 20 minutes).
- Finish & Serve:
- Add mango chutney, lemon juice, and adjust seasoning. Garnish with fresh coriander and black pepper. Serve hot with naan or crusty bread.
Tips for Success
- Prep Ahead: Chop veggies and roast pumpkin in advance for a quicker assembly.
- Freezing: Store soup (without coconut milk) in airtight containers for up to three months. Add coconut milk after reheating.
- Customizations: Swap rice with quinoa or lentils for a unique twist.
FAQs
1. What Makes This Soup Special?
Pumpkin Mulligatawny is a fusion of traditional Indian spices and Western comfort food elements, creating a unique and delightful flavor profile.
2. Can I Make It Vegan?
Yes! Replace butter with vegan margarine and chicken stock with vegetable stock.
3. Is It Spicy?
The spice level is mild but adjustable. Add red pepper flakes for heat or reduce curry powder for a gentler flavor.
Why You Should Try It Today
Pumpkin Mulligatawny soup isn’t just a recipe; it’s a comforting experience. Whether you’re a fan of rich soups or looking to expand your culinary horizons, this dish is guaranteed to satisfy.
Ready to give it a try? Share your thoughts or tweaks in the comments below!