Butternut Pumpkin and Corn Soup
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26 people made this
This is a deliciously sweet tasting soup because of the natural sugars in the pumpkin and corn - if you like you can spice it up with a little chilli powder or Tabasco.
1 tablespoon butter
1 onion, finely chopped
1 large butternut pumpkin, peeled and cubed.
600ml vegetable stock
500g corn kernels (fresh or tinned)
6 teaspoons crème fraiche or sour cream (optional)
ground black pepper to taste
- Melt the butter in a large saucepan over medium heat. Fry the onions in the butter, stirring frequently, until lightly cooked.
- Stir in pumpkin and cook over low heat for about 10 minutes. Add the milk and vegetable stock; simmer until squash is soft enough to pierce with a fork, about 20 minutes. Add corn.
- Blend the soup either with a hand blender or by putting it into a food processor. Don’t blend too smoothly - it needs to be a little chunky.
- Serve with a dollop of crème fraiche and plenty of ground black pepper.
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