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Pumpkin & Sweetcorn Soup

by Jac's Veghead (follow)
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Soup warms the belly and the soul, this nutritious pumpkin soup is healthy and easy to make. The roasted pumpkin adds sweetness and the corn adds a fabulous consistency. Perfect for a cold winters eve.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 4 entree size or 2 main size soups

Ingredients
1/2 a pumpkin
400 grams corn 91 tin)
2 C water
Seasoning to taste
1 tsp vegetable stock

Method
Peel, de-seed and dice 1/2 a pumpkin. Roast at 200 for about 20 minutes until the pumpkin is soft and starting to go golden.

Raw pumpkin


Place your cooked pumpkin in a pot with 1 tin of corn.

Roasted pumpkin


Add 2 C of water for a very thick soup.

Just enough water to blend not to cover vegetables


Blend using a hand held blender.

Thick and textured


Bring your soup to the boil and season with salt, pepper and stock.

Add water and seasoning until desired consistency and flavour is reached.

Dolloped with Greek yogurt


Serve with fresh bread and a dollop or Greek yogurt or sour cream and more freshly cracked pepper.

Perfect with freshly baked wholemeal bread


Categories
#Pumpkin
#Soup
#Vegetarian
#Vegan
#Dairy Free
#Gluten Free
#Australian
#Winter
#Lunch
#Dinner
#dangerous dairy competition
#Healthy
I like this Recipe - 5
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