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Pumpkin soup with tomato, corn and coriander salsa
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Karen Thomas
Pumpkin soup with tomato, corn and coriander salsa
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
343Kcal
Fat
20gr
Saturates
10gr
Carbs
31gr
Sugars
13gr
Fibre
7gr
Protein
9gr
Salt
0.8gr
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
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.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.