Pumpkin and Corn Soup

About Pumpkin and Corn Soup

Ingredients

• 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

How to Make Pumpkin and Corn Soup (Stepwise Photos)

Method

1. Heat 2 tbsps butter and oil in a non-stick pan till butter melts. Add onion and saute till it turns a light golden.
2. 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.
3. Add vegetable stock, mix well and cook for 3-4 minutes. Set aside to cool slightly.
4. 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.
5. 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.
6. Add milk to get the required consistency. Add lemon juice and mix and let the soup come to a boil.
7. Transfer into soup bowls. You can either garnish the soup with the roasted corn or serve it separately in a bowl.
8. Take whipped cream in a piping bag and make a smiley on the top of the soup in each bowl and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps