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 from Delia's Complete How to Cook. Serves 6
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.