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.
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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.