I coined this recipe after tasting it in a friend's home. I was much attracted to this colorful soup topped with a chunk of sweet corn. Its purely inspired by Archana's mom's lovely pumpkin soup.
Thanks Nalini Aunty!
Her procedure doesn't call for any apple. But I add tart apples for a more sharp taste. So it is optional to add apples here.
Ingredients:Sweet pumpkin - 1 cup (chopped)
(1 long piece is enough)
Any tart apple - 1/2 cup
Sweet corn - 1/4 cup
Sweet corn cob (boiled and sliced) - 1 or 2
onion - 1/2
black pepper - 1 tsp
cumin - 1 tsp
green chillies - 1
butter - 1 tbsp
salt - to taste
Method:Heat butter in a wok. Saute the sliced onion till it wilts. Take out and add the pumpkin, apple, chilly and saute in the remaining grease. Let it cook a little.
Let cool and puree them in a blener with salt, pepper, cumin, chilly and sauteed onion. Transfer it to the wok and add a cup of water to get a thick soup consistency.
Add the corn kernel and cook well.
Switch off after raw smell vanishes.
Separately cook the corn cob and slice it to 3 inch pieces. Add them to the soup.
Serve the soup in a bowl topped with a piece of corn cob.
Pumpkin corn soup is ready!
Serving suggestions:Makes 3 servings.
Adding apples is not a must.