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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Cooking Time

15 Min

Meal Type


Preparation Time

15-17 Min




  • 7 - 8 corn ears
  • salt
  • olive oil
  • water
  • 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
  • 10 garlic cloves
  • 1 tsp dried mixed herbs
  • 1 cup vegetable stock
  • toasted pumpkin seeds
  • fresh cream
  • boiled leeks


  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 mic it.
  4. 4

    To the add sliced pumpkins, seeds, diced potatoes, dried herbs, chilli flakes, crushed black pepper, salt, olive oil and bake 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

    To garnish add black pepper powder, chilli flakes, toasted pumpkin seeds, fresh cream, boiled leeks and Corn & pumpkin chowder is ready to serve.

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