Pumpkin Sweetcorn Soup
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Pumpkin Sweetcorn Soup

Posted 2014-06-10 by Jac's Veghead ⇒ follow
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


    %recipeyum
    225350 - 2023-07-17 08:51:20

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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