Pumpkin Soup | Parangikai Soup

Pumpkin Soup or parangikai soup is a wholesome and satisfying dish that not only delights the taste buds but also offers a range of health benefits. Parangikai (in Tamil) , also known as yellow pumpkin or butternut squash, is a versatile and nutritious vegetable commonly used in South Indian cuisine. Its vibrant color and sweet flavor make it a popular ingredient in various dishes, including the comforting and flavorful Parangikai soup. 

Rich in essential nutrients like vitamin A, vitamin C, potassium, and fiber, Parangikai supports immunity, eye health, and digestion. Its antioxidants help protect cells from damage, while its high water content and low calorie count are great for weight management and hydration.

To make a delicious Parangikai soup, sauté the whole spices, onions, tomato, garlic, and ginger in a pressure cooker , add diced Parangikai , pour in required water and salt and cook for 3 whistles and allow pressure to subside naturally . Strain the water and blend the veggies mixture until smooth,Now add this mixture, cooked veggies water in a vessel and mix well and switch on the gas again. Simmer for 5 minutes and finally add fresh cream or coconut milk, and garnish with fresh cilantro.

Serve Parangikai soup with crusty bread or a light salad for a hearty meal. 

In Indian culinary traditions, Parangikai holds a cultural significance and is used in various dishes and celebrations. Its vibrant orange color symbolizes fertility and abundance. Over time, Parangikai soup has evolved from a simple comfort food to a gourmet delicacy. Chefs experiment with different ingredients and techniques to elevate the soup, making it a versatile and flavorful addition to any meal.

Whether enjoyed for its health-boosting properties or its rich culinary heritage, Parangikai soup is a treasure trove of nutrients and flavours. Check out how to make this delicious healthy parangikai soup or pumpkin soup recipe below.

Ingredients 

Pumpkin(parangikai)-250 gms (skin &seeds removed and diced)

Onion-1 no

Tomato -1  no

Ginger-1 inch piece

Garlic -4 nos

Cloves -3 nos

Cardamom -1 no

Cinnamon -1 no

Cumin seeds -1 Tsp 

Peppercorns-1/4-1/2 tsp

Roasted cumin powder -1/2 Tsp 

Fresh cream or Coconut milk-1/4-1/2 cup

Salt to taste 

Oil or butter -1 tsp

Recipe Video 

Method 

👉Heat oil or butter in a pressure cooker, add whole spices, onion, ginger, garlic, tomatoes sauté for a minute .

👉Next add in chopped parangikai sauté for a minute then add salt and 1 cup water just enough to cover the veggies.

👉Pressure cook for 3 whistles, switch off the gas allow pressure to subside completely.

👉Strain the water and set aside 

👉Transfer the veggies to mixie jar, cool and grind to fine paste without adding any water . (Note:Strain the soup if you want to but I have used it as such).

👉In a vessel mix the ground paste, cooked vegetable water well and switch on the gas.

👉Add roasted cumin seeds powder and mix well. Simmer the soup for 5 minutes.

👉Finally add in the fresh cream, mix well and boil the soup for another 2 minutes. Garnish and serve hot.

👉Enjoy a warm bowl of this Indian spice infused pumpkin soup .😋

Preparation Time-20 minutes 

Serves-4