Sweet Corn Pumkin Soup

Heat 1 tsp olive oil, and add 1/4 tsp grated garlic for a nice aroma.

Once the garlic turns aromatic add boiled pumpkin and sweet corn into it and saute on low heat.

Add 2 tbsp coconut milk with some water and stir well.

Once the soup starts simmering, switch off the heat and blendrize with 1/8 cup pomegranate to achieve a smooth consistency.

Pass through a strainer if needed, then add 1/4 tsp of each salt, black pepper powder and 1/8th tsp thyme.

Serve Hot.