We value your privacy
Make the soup up to 2 days ahead; chill. It can also be frozen.
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.
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.
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.