Name: Pumpkin soup with tomato, corn and coriander salsa
Prep time: 15 min
Total time: 45 min
Yield: 4
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; 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

Pumpkin soup with tomato, corn and coriander salsa

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Sarah Randell

Serves 4 | prep 15 mins | total time 45 mins

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

Get ahead

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.
Tip If 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.
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