Butternut Pumpkin and Corn Soup

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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.

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Ingredients

Serves: 6 

  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 1 large butternut pumpkin, peeled and cubed.
  • 300ml milk
  • 600ml vegetable stock
  • 500g corn kernels (fresh or tinned)
  • 6 teaspoons crème fraiche or sour cream (optional)
  • ground black pepper to taste

Directions

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Melt the butter in a large saucepan over medium heat. Fry the onions in the butter, stirring frequently, until lightly cooked.
  2. 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.
  3. 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.
  4. Serve with a dollop of crème fraiche and plenty of ground black pepper.

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iseaku
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- 11 Oct 2012

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