Pumpkin and Corn Soup

Methods

• 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.