Butternut and corn summer soup

    40 minutes

    Try this light and delicious creamy butternut pumpkin and corn soup. This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.

    27 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, crushed
    • 1 brown onion, chopped
    • 500g butternut pumpkin, peeled and cubed
    • 1 cup corn kernels
    • 3 cups vegetable stock
    • 1 teaspoon dried basil
    • 1/2 teaspoon ground black pepper
    • 1/2 cup natural yoghurt
    • 1/2 teaspoon ground nutmeg

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook, stirring, for 5 minutes or until soft. Add the pumpkin and corn and cook for 3 minutes. Add the stock and bring to the boil. Season with basil and black pepper.
    2. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes or until the pumpkin is tender. Remove from the heat and blend or process soup with the yogurt and nutmeg, in batches, until smooth. Reheat in saucepan, if necessary.

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    Reviews in English (32)


    yum yum we added curry powder as well we all loved this meal even my verry fussy two year old so so easy and soo cheap and very satisfying thankyou for a wonderful recipe  -  02 Oct 2011


    Something else. a few drops of tabasco sauce  -  25 Apr 2011


    definately served chilled in the hotter months..crusty bread rolls are must..  -  25 Apr 2011