Simple Pumpkin Soup with Sweetcorn

I like to buy a whole pumpkin rather than one that has been chopped up into pieces.  I bought a whole Queensland Blue and so far I’ve made a smoothie with it and this delicious soup. I like texture in my soup and lots of fibre so I don’t peel the pumpkin and I add corn or pieces of carrot for texture.  I’m planning to make homemade gnocchi with what I have left so keep your eyes peeled for that post. 

Here’s the easy soup recipe:

Serves 2/3

  • 500g roasted pumpkin
  • 1 red onion chopped
  • 2 tbsp olive oil
  • 500ml veg stock
  • 250g sweet corn

Directions:

  1. Roast the pumpkin with some olive oil, salt and pepper, and a sprinkle of cinnamon for around 45 minutes in an oven set at 180 C. Prick it to make sure it’s just cooked. 
  2. Fry the finely chopped onion lightly in the oil.
  3. Add the vegetable stock and the pumpkin (skin on), and cook on a medium to low heat for around 1/2 an hour.
  4. Blend the soup and season to taste.
  5. Add the corn and reheat until the corn is cooked through. 

I like to add black pepper and chili flakes to mine šŸ˜‹

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