Pumpkin Mutton Broth


pumpkin mutton broth

A comforting combination of pumpkin & mutton - a favorite during the monsoon months!



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120 Mins

13 Ingredients


1 tsp salt

300g mutton bones (goat ribs + chops with flesh, shredded)

4-5 cubes bottle gourd

6-8 cubes of yellow pumpkin

1 sliced onion

5 black peppercorns

1 tsp ginger grated

4 cloves garlic minced

1 tomato chopped

2 tsp finely chopped coriander leaves

1/2 tsp pepper

juice of 1 lemon

salt & pepper to taste


For the mutton stock: Wash the bones & flesh well.

Add 1 tsp salt and 1/2 tsp pepper to it. Also, add 1/2 the minced garlic & peppercorns and pressure cook with water on a slow flame for at least 45 minutes. Once done keep aside.

Strain the ingredients & keep the mutton stock aside. Separate out the shredded pieces of mutton to add to the soup later.

In a separate pan, boil the bottle gourd, yellow pumpkin, onion, and tomato in a very minimum amount of water. To this add the ginger & remaining minced garlic.

Once cooked, switch off the flame and allow it to cool.

Blenderize in the mixer to form a puree.

Transfer into a pan.

Add the mutton stock to this vegetable puree and adjust the consistency of the soup.

Bring back on the flame, and allow it to simmer for 5-10 minutes.

Add salt & pepper to taste.

At this point, you can add the shredded pieces of mutton too.

Lastly, add lemon juice and garnish with coriander.

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