Pumpkin Soup with Toasted Sweetcorn
Over a year ago
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Ingredients
- 700 grams pumpkin or butternut squash. peeled. deseeded and chopped into a 2.5 cm dice
- 570 grams sweetcorn
- 25 grams butter. plus 1 extra teaspoon
- 1 medium onion. peeled and finely chopped
- 275 ml semi skimmed milk
- 725 ml chicken or vegetable stock
- salt and freshly ground pepper
Accompaniment
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Method
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Melt 25 grams of the butter in a large saucepan, then add the onion and soften for about 8 minutes. Add the chopped pumpkin 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. Pour in the milk and stock and simmer gently for about 20 minutes. Put the lid on for this but leave a little gap because, with the presence of milk, it could boil over.
While that's happening, pre-heat the grill to its highest setting for 10 minutes. Melt the extra teaspoon of butter, mix the rest of the sweetcorn with it and spread it out on a baking tray. Season with salt and pepper and pop it under the hot grill until it becomes nicely toasted - about 8 minutes.
When the soup is ready, pour it into a blender to puree or use a hand blender right in the saucepan.
Serve the soup in bowls with the toasted sweetcorn sprinkled over and a big chunk of crusty, fresh bread.
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