Chop spring onions and greens separately. Heat butter, add garlic and chopped spring onions and sauté. Add tomatoes and stir. Add tomato ketchup and four cups of water and stir. Add salt and MSG and when the mixture comes to a boil add corn kernels and continue to boil for few minutes.
Meanwhile whisk the eggs. Add cream and whisk again. Add this to the boiling mixture in a single stream and mix. Add cornflour dissolved in half a cup of water. Season with pepper powder.
Add vinegar and stir until the soup thickens. Transfer into a soup bowl and serve piping hot garnished with green capsicum and chopped spring onion greens.