Corn and Pumpkin Chowder By Gautam Mehrishi

Corn and Pumpkin Chowder

Do you dig Sweet Corn Soup and have to order it whenever you eat Chinese food? Then you should not miss Gautam Mehrishi demonstrating how to make Corn and Pumpkin Chowder.
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Serves

1-2

Cooking Time

15 Min

Meal Type

snacks

Preparation Time

15-17 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 7 - 8 corn ears
  • salt to taste
  • 2 - 3 tbsp olive oil
  • water as required
  • 3 diced onions
  • 10 garlic cloves
  • 1 diced leek
  • ½ pumpkin
  • 1 diced potato
  • 1 tsp diced herbs
  • 1 tsp chilli flakes
  • ½ tsp crushed black pepper
  • 1 corn
  • ½ tsp black peppercorns
  • 3 leek leaves
  • 1 chopped onion
  • salt to taste
  • 10 garlic cloves
  • 1 tsp dried mixed herbs
  • 1 cup vegetable stock
  • toasted pumpkin seeds
  • fresh cream
  • boiled leeks

PREPARATION

  1. 1

    In a heated pan add corn ears, salt, olive oil, water and let it cook.
  2. 2

    On a baking tray brush olive oil and add sliced onions, garlic cloves.
  3. 3

    In the pan add garlic peels, diced leeks and mix it.
  4. 4

    In baking tray add sliced pumpkins, pumkin seeds, diced potatoes, dried herbs, chopped onions, garlic cloves, chilli flakes, crushed black pepper, salt, olive oil and roast it in the oven for 150' C - 160' C for 15 minutes.
  5. 5

    In a heated pan add olive oil, black peppercorns, finely chopped leek leaves, chopped onions and let it cook.
  6. 6

    Add salt, garlic cloves, dried mixed herbs and vegetable stock and stir it.
  7. 7

    Add roasted vegetables in the blender, vegetable stock and blend it.
  8. 8

    Add the paste in the pan and stir it.
  9. 9

    For garnish add black pepper powder, chilli flakes, toasted pumpkin seeds, fresh cream, boiled leeks.
  10. 10

    Corn & pumpkin chowder is ready to serve.
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