Pumpkin and Corn Soup

Pumpkin and Corn Soup

From   Mummy Ka Magic

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Soup

Type: Fusion

The best way to make kids consume the healthy pumpkin is to serve them this soup


  • Pumpkin, peeled and chopped 350 gms
  • Sweet corn kernels, boiled 150 gms + 50 gms
  • Butter 2 tbsps + 1 tsp
  • Oil 1 tbsp
  • Medium onion, finely chopped 1
  • Salt to taste
  • Black peppercorns, crushed ½ tsp
  • Vegetable stock 1¾ cups
  • Milk as required
  • Lemon juice 1 tsp
  • Whipped cream as required


  • Heat 2 tbsps butter and oil in a non-stick pan till butter melts. Add onion and saute till it turns a light golden.
  • Add pumpkin and 150 gms corn and saute for 4-5 minutes. Add salt and crushed peppercorns and mix well and cook for 2-3 minutes.
  • Add vegetable stock, mix well and cook for 3-4 minutes. Set aside to cool slightly.
  • Heat another non-stick pan, add 50 gms corn and roast till they turn a light brown. Add 1 tsp butter, salt and crushed peppercorns.
  • Transfer the pumpkin-corn into a blender jar and blend till smooth. Strain into the same pan, pressing the mixture with a wooden spoon to extract all the pulp. Rinse the blender jar with a little water and put into the strainer.
  • Add milk to get the required consistency. Add lemon juice and mix and let the soup come to a boil.
  • Transfer into soup bowls. You can either garnish the soup with the roasted corn or serve it separately in a bowl.
  • Take whipped cream in a piping bag and make a smiley on the top of the soup in each bowl and serve immediately.