Corn Pumpkin Thick Soup With Oil 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

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  • 0.7 gm
    Protein
  • 6.9 gm
    Carbohydrate
  • 1.7 mg
    Vitamin C
  • 0.2 mg
    Iron
  • 21.5 mcg
    Vitamin A
  • 46.1 kcal
    Energy
  • 0.9 gm
    Total Fat
  • 6.5 mg
    Calcium
1/2 Diced Cup(46.0 gm) Pumpkin
2.0 Boiled Tbsp(24.0 gm) Sweet Corn
2.0 Chopped Tbsp(16.0 gm) Onion
1/2 Chopped Tsp(1.0 gm) Garlic
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1/4 Tsp(0.83 ml) Oil
150.0 Ml(150.0 ml) Water
  • In a kadhai, heat 1/4 tsp oil.

  • Add 1/2 tsp chopped garlic and saute well.

  • Add 2 tbsp of chopped onion, 2 tbsp sweet corn and saute again.

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

  • Add 1/2 cup of the cooked pumpkin, required amount of 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 hot.