Pumpkin soup with tomato, corn and coriander salsa
Prep time: 15 minsTotal time: 
Pumpkin soup with tomato, corn and coriander salsa
Prep time: 15 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 50g butter
- 6 shallots, chopped
- 750g peeled and deseeded pumpkin (or butternut squash), chopped
- 250g sweetcorn kernels, fresh or frozen (and defrosted), or creamed-style corn
- 600ml hot vegetable stock
- juice of 1 lime
For the salsa:
- a small knob of butter
- 1 tbsp sunflower oil
- 4 tbsp sweetcorn kernels, fresh or frozen (and defrosted)
- 2 tomatoes, skinned, deseeded and diced
- 2 tbsp coriander leaves
- zest of 1 lime
- 4 tbsp crumbled Wensleydale cheese or feta
Step by step
Make the soup up to 2 days ahead; chill. It can also be frozen.
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Heat the butter in a pan, add the shallots; cook for 10 minutes, covered.
-
Add the pumpkin, sweetcorn and the stock. Bring to simmering point, reduce the heat and gently cook, partially covered, for 30-35 minutes.
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For the salsa, heat the butter and oil together. When sizzling, add the sweetcorn for 7-8 minutes. Cool;
mix with the other salsa ingredients.TipIf you would like this to be a gluten-free recipe, please ensure that your vegetable stock is guaranteed gluten-free. -
Whiz the soup in a blender until smooth. Reheat, adding the lime juice and seasoning. Ladle into warm bowls; add a spoonful of the salsa to each one.
