Pumpkin corn soup

The colorful autumn season and pumpkin are inseparable. To welcome this season I am publishing a post lying on my draft for a long time. This pumpkin soup is a pureed version of soup with sweet corn to munch on. I personally love this soup very much during cold weather, when we get pumpkin in abundance.

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.