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.
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.