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Recipe: Pumpkin Mulligatawny Soup

Ingredients (Serves 6-8)
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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.