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.


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.