Youth Incorporated Magazine

Pumpking and Corn Soup

Well, if she is not wow-ing you with her food on Mummy Ka Magic, she is only impressing you with her wonderful smile on television ads and programmes or with cameos in runaway hits like the Salman starrer Ready. Meet Amrita Raichand as she cooks up one of the most sumptuous, hearty and healthy soups, perfect for pulling off those long nights before your exams.

INGREDIENTS METHOD
For the soup:
2 tablespoons butter
1 teaspoon oil
1 chopped onion
350 gms pumpkin
150 gms boiled corn
350 ml vegetable stock
Salt to taste
Black pepper powder
100 ml milk
Whipped cream for garnish

For the corn:
50 gms boiled corn
1 teaspoon butter
Salt to taste
Black pepper powder

Trivia

• Pumpkins are very healthy and apt for those who want to lose weight. They are low in saturated fat, Sodium, and Cholesterol They have a high level of vitamin A, C, E and B6 and are rich in iron, magnesium and phosphorus
• They have a high level of vitamin A, C, E and B6 and are rich in iron, magnesium and phosphorus
• Pumpkins get their bright orange colour of from an important antioxidant, beta-carotene.
• Corn is a high-fibre and fat-fighting vegetable.

Method

• Heat butter and oil in a wok. Add the onions and sauté till golden brown.
• Add the pumpkin and boiled corn and cook for five minutes. Now add salt and black pepper powder to taste. Add vegetable stock and after a boil, cook for 20 mintues on a low flame. Set aside to cool.
• Meanwhile, for the corn, in a separate pan, add the butter, boiled corn, salt and black pepper powder and on a high flame cook until corn gets a nice colour. Serve this in a separate bowl when the soup is ready.
• Now, add the cool pumpkin mixture to a blender and strain. Put it in a new saucepan. Add milk and check the consistency. Now serve in a bowl and garnish with whipped cream as desired.

Volume 1 Issue 9