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CREAMY DRUMSTICK SOUP

🥣 Drumstick Soup That’ll Whistle Its Way Into Your Heart!

Creamy Drumstick Soup is your new comfort food hero—whistle-cooked to perfection and blended into a rich, velvety base. This spiced soup with basil, garlic, and Kashmiri chili powder is a warm hug in a bowl. Whether you’re battling a cold or just want a tasty bowl of wellness, this soup delivers bold flavor and creamy goodness in every spoonful. Let your pressure cooker do the magic—slurp, smile, repeat!


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A comforting bowl of creamy drumstick soup garnished with herbs and served hot – perfect for cozy evenings and monsoon cravings.¯

💡 Drumstick Soup Hacks So Easy, Even Your Spoon’s Impressed

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Don’t throw away the pressure-cooked water—it’s liquid gold! Add a pinch of nutmeg if you want a twist, and use fresh garlic for the real punch. For an even creamier texture, blend a few soft-boiled moong dal or potatoes with the paste. Stir continuously after adding the paste to avoid lumps. Lazy to blend? Use a sieve and spoon—it works like magic for extracting the pulp.

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     Step-by-Step Recipe : 😂 From Drumsticks to Drumroll – Let’s Cook the Creamiest Soup!

INGREDIENTS

• 2 drumsticks (cut into pieces)

• 250 ml water (for pressure cooking)

• 50 ml water (for blending)

• ½ tablespoon butter

• ½ tablespoon garlic (finely chopped)

• ½ teaspoon dried basil flakes

• ½ teaspoon Kashmiri chili powder

• 2 pinches black pepper powder

Salt to taste

Close-up of velvety drumstick soup, spiced with garlic and basil, showing rich creamy texture and vibrant color.

PREPARATION STEPS

1. Cook the drumsticks:

• Add drumstick pieces and 250 ml water to a pressure cooker.

• Cook for 5 whistles.

• Strain the water and set it aside.

2. Make the drumstick paste:

• Transfer the cooked drumsticks to a mixer jar.

• Add 50 ml water and grind into a fine paste.

• Strain the paste, squeezing out every drop of juice.

3. Prepare the soup base:

• Heat ½ tablespoon butter in a pan.

• Add ½ tablespoon chopped garlic and fry well.

• Add the thick drumstick paste and cook for a few minutes.

4. Add flavors:

• Pour in the reserved strained water.

• Add salt, dried basil flakes, Kashmiri chili powder, and black pepper.

• Stir well and cook until the soup is hot and flavors are well combined.

5. Serve:

• Pour into bowls and serve hot.


Yes! Just boil the drumsticks in a covered pot for 20–25 minutes until soft.

Absolutely. Thaw them first, then follow the same pressure-cooking method.

Serve with toasted garlic bread, masala khakra, or a light millet salad.

Yes, but it’s naturally creamy! A splash of coconut milk also works well.

Refrigerate up to 2 days. Reheat gently before serving. It may thicken—just add a little water while reheating.

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)