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.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Serves 6

Ingredients
1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1 inch (2.5 cm) dice
1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs)
1 oz (25 g) butter
1 teaspoon melted butter, for the sweetcorn
1 medium onion, peeled and finely chopped
10 fl oz (275 ml) whole milk
1¼ pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder
salt and freshly milled black pepper

Conversions
Need help with conversions?

Equipment
You will also need a lidded saucepan with a capacity of 3 pints (1.75 litres).

This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.

Method

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. r26

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon