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.
