Pumpkin Soup with Toasted Sweetcorn

Karen has a BBC recipe book called Delia’s Vegetarian Collection. We have so many cookbooks that I’ve only just discovered this one. The first recipe I tried is an absolute winner for those cold Winter nights. The creamy pumpkin soup and nutty toasted corn combo is great.

Pumpkin Soup with Toasted Sweetcorn

700g pumpkin peeled, deseeded and cubed

500g sweetcorn (off the cob or frozen freeflow)

25g butter

1 medium onion, finely chopped

1L vegetable stock (or 750ml stock and 250 ml milk)

salt and pepper

Fresh parsley

Melt the butter in a saucepan and cook the onion on low until soft. Add the pumpkin and half the sweetcorn. Give it a good stir and season well with salt and pepper. Leave it for about 10 minutes to allow the vegetables to sweat.Pour in the stock and bring up to a simmer for about 20 minutes (or the pumpkin is nice and soft).

While the soup is simmering away, melt a teaspoon of butter and mix it with the sweetcorn. Season with salt and pepper before spreading the sweetcorn thinly on a tray and grilling it at the highest temp you can. Grill until the sweetcorn starts to brown. Stir it a few times to stop burning.

When the soup is ready, blitz it in a blender or use a stick blender (much easier if you leave it in the pot). Serve with the toasted sweetcorn sprinkled on top with fresh parsley.

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