पम्पकिन अँड कॉर्न शोरबा | Pumpkin and Corn Shorba | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Sip on this delish soup prepared with pumpkin and corn, it's not just soul-satisfying but also a healthy pick for everyone.

PUMPKIN AND CORN SHORBA

Ingredients

300 grams pumpkin, cut into wedges
1 corn on the cob
2 tsps oil
Salt to taste
Crushed black peppercorns to taste
5-6 garlic cloves
1 onion, cut into quarters and layers separated
8-10 fresh coriander roots
1 bay leaf
¼ tsp Tata Sampann Garam Masala
2 tbsps fresh cream
Fresh coriander sprig for garnish

Method

1. Heat oil in a non-stick grill pan.
2. Cut the corn on the cob into 2 inch pieces.
3. Place the pumpkin wedges and corn pieces on the hot grill pan. Sprinkle salt, crushed black peppercorns, garlic cloves and onion.
4. Roughly chop coriander stems and add into the pan and cook on medium heat for 4-5 minutes, flip and continue to cook for 4-5 minutes on the other side as well.
5. Roughly slice the pumpkin wedges while in the pan itself.
6. Switch the heat off and place the corn pieces on the worktop, cut the corn kernels, reserve a little for garnish and add the remaining back into the same pan.
7. Heat a non-stick deep pan, transfer the vegetable mixture into it.
8. Add bay leaf and 1½ cups water, mix and cook on high heat till it comes to a boil.
9. Reduce the heat to low and continue to cook till the pumpkin pieces are cooked completely.
10. Switch the heat off and allow the mixture to cool completely. Discard the bay leaf, add the mixture into a blender jar and blend to a fine puree.
11. Transfer the blended puree into the same deep pan, add ½ cup water and mix well.
12. Add Tata Sampann Garam Masala, mix and add fresh cream, mix well and cook for 1 minute.
13. Switch the heat off, transfer the pumpkin and corn shorba into a serving bowl. Garnish with fresh cream, reserved corn kernels and coriander sprig. Serve hot.

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