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

  • 0.8 gm
  • 9.0 gm
  • 2.2 mg
    Vitamin C
  • 0.3 mg
  • 27.8 mcg
    Vitamin A
  • 59.6 kcal
  • 1.1 gm
    Total Fat
  • 8.5 mg

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1/2 Diced Cup(46.0 gm) Pumpkin

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2.0 Boiled Tbsp(24.0 gm) Sweet Corn

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2.0 Chopped Tbsp(16.0 gm) Onion

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1/2 Chopped Tsp(1.0 gm) Garlic

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1/4 Powder Tsp(0.75 gm) Black Pepper

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1/4 Tsp(1.0 gm) Salt

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1/4 Tsp(0.83 ml) Oil

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50.0 Ml(50.0 ml) Water
  • In a kadhai, heat 1/4 tsp oil.

  • Add 1 tsp chopped garlic and saute well.

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

  • Next, add 1/4 tsp each of salt and pepper 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 in a bowl and add a tsp of black sesame seeds for a nutritional twist.