Corn Pumpkin Soup Recipe

Corn pumpkin soup is a delicious low-calorie meal option, packed with nutrients. Black sesame seeds, added to the recipe, are an excellent source of antioxidants and help regulate blood pressure.

Nutritional info

1/2 Cup(46.0 gm) Pumpkin(Diced)
2 Tbsp(24.0 gm) Sweet Corn (Boiled)
2 Tbsp(16.0 gm) Onion (Chopped)
1/2 Tsp(1.0 gm) Garlic (Chopped)
1/4 Tsp(0.75 gm) Black Pepper (Powder)
1/4 Tsp(1.0 gm) Salt
1/4 Tsp(0.83 ml) Oil
As Required(50.0 ml) Water
  • In a kadhai, heat 1/2 tsp oil.

  • Add 1 tsp chopped garlic and saute well.

  • Add 1/4th cup of chopped onion, 2 tbsp sweet corn and saute again.

  • Next, add 1/4th tsp each of salt and pepper and mix well.

  • Add 1/2 cup of the cooked pumpkin, 100 ml water and stir.

  • Cover the pan with a lid and cook for 5 minutes.

  • Put off the heat, and puree the mixture with a blender.

  • Serve in a bowl and add a tsp of black sesame seeds for a nutritional twist.