Tuesday, November 17, 2009

Pumpkin Corn soup

This soup was made by my sister's father-in-law. I tasted some and loved it. He shared the recipe in less than two minutes. Yesterday, when I saw fresh bright yellow pumpkin in the market, I thought of giving this a try.



Ingredients

About 200 gm ripe yellow pumpkin

A cupful of frozen / fresh corn

6-7 cloves of garlic, 1 " piece of ginger

1-2 green chillies

Finely-minced coriander

Salt to taste

Boil the pumpkin, let it cool. If using fresh corn, boil these along with pumpkin. Do not throw away pumpkin stock. Use it as required later to make the soup. Grind boiled pumpkin to a pulp in a chutney jar. Crush ginger garlic in a mortar. Separately crush the green chillies. Soak frozen corn for a while and remove the water. Wash well.



Heat a spoonful of oil. Add ginger-garlic paste. Saute till the colour changes and add pumpkin paste. Add pumpkin stock to bring the soup to a thick consistency. Add corn, green chilly paste and salt. Just before switching off the gas, add coriander.

I suggest you do not give any of these ingredients a miss, or the taste wouldn't be as relishing. If I am not mistaken, he also added crushed groundnuts. I didn't try this though.

5 comments:

Gauri Gharpure said...

no takers for pumpkin ?? :D

Bhagyashree said...

My son who is 30 months old loves pumpkin. and I am forever on the lookout for new pumpkin recipes, will definately try this one out.
Thanks

sara said...

Gauri,you're on a roll with all these great and unusual recipes!Its definitely something new to try out..

Gauri Gharpure said...

Bhagyashree-- i m glad u will try it out. you can add some milk too, but don't let it boil else it will curdle

Sara-- thankss.. IMP-- i can't access your blog.. if you have opted for restricted viewing, pl. invite me too

S.N said...

Seems interesting. I will definitely give it a try !!!