Red Pumpkin and Baby corn Soup: Soup

Red Pumpkin and Baby corn Soup:

Ingredients:
2 cups chopped red pumpkins
1 tsp basil 
1 tsp parsley
½ tsp black pepper
½ tsp chili flakes
½ cup chopped baby corn
Salt to taste
1 tsp olive oil
6-8 pcs garlic
½ tsp ginger
Cilantro leaves decoration
Method: 
Fry the pumpkin, garlic and ginger in the Olive oil/butter until softened. Add fresh basil leaves and parsley. Add a pint of the water and bring the pumpkin to a boil in the pressure cooker. Let it cool for a while and then use a blender, food processor or hand blender to puree it. Add chopped baby corn to it.  
Bring the soup to a boil again. Add water needed, and then add this to the soup with some salt and pepper and chili flakes to taste. Chop the cilantro leaves. Garnish each with the chopped cilantro leaves. Serve the pumpkin soup immediately.
Tips: Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.