Pumpkin Soup with Toasted Sweetcorn
This is a very fine combination: the soft, velvety texture of the pumpkin makes the soup deliciously creamy and the toasted sweetcorn provides contrasting flavour and some crunch.
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This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
Begin by melting the butter in the saucepan, then add the onion and soften it for about 8 minutes. After that add the chopped pumpkin (or butternut squash), along with half the sweetcorn, then give everything a good stir and season with salt and pepper.
Put the lid on and, keeping the heat low, allow the vegetables to sweat gently and release their juices – this should take about 10 minutes. Next, pour in the milk and stock and simmer gently for about 20 minutes. Put the lid on for this but leave a little gap (so it's not quite on) because, with the presence of the milk, it could boil over. Keep a close eye on it anyway.
While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mix the rest of the sweetcorn with the melted butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm) from the heat – it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweetcorn around on the baking tray halfway through.
When the soup is ready, pour it into a food processor or blender and blend it to a purée, leaving a little bit of texture – it doesn't need to be absolutely smooth. You will probably need to do this in 2 batches.
Serve the soup in warm bowls with the toasted sweetcorn sprinkled over.
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Low-fat, full of flavour, easy to make and suitable for freezing: there really is every reason to make this superb velvety, almost fat-free soup on a winter's day. It's bound to become a favourite immediately!
Roasted pumpkin takes on plenty of toasty flavours - add melting cheese and this soup is truly sensational!
This is a truly sublime soup, it would be good with any cheese you happen to have handy. More good news – it takes little more than 40 mintes to make.
This lovely carrot soup is best in winter or spring when carrots are full of flavour but not quite as sweet as summer crops.
One of the bane's of any dieter's life is that feeling of hunger. So this gorgeous, fat-free soup could be the answer: it's filling and satisfying without piling on the pounds.
This is a big, hefty soup, perfect for the winter months with a light main course to follow. Alternatively, it is a complete lunch, with just some cheese and a salad after it.
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