Pumpkin and Sweet Corn Soup
A velvety, golden winter soup pairing sweet roasted pumpkin with juicy corn kernels and a splash of fresh cream.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large saucepan
- •Stick blender
- •Chopping board
- •Chef knife
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 15 g
- carbs
- 32 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 280 kcal
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat.
- 2
Add the diced onion and cook for 5 minutes until soft and translucent.
- 3
Stir in the crushed garlic and ground cumin until fragrant, about 1 minute.
- 4
Add the pumpkin chunks, vegetable stock, salt, and pepper to the saucepan.
- 5
Bring the liquid to a boil over high heat.
- 6
Reduce heat to low, cover with a lid, and simmer for 18 minutes until pumpkin is tender.
- 7
Add two-thirds of the sweet corn kernels and simmer for another 3 minutes.
- 8
Remove the saucepan from the heat and blend until completely smooth with a stick blender.
- 9
Stir in the thickened cream and the remaining whole sweet corn kernels.
- 10
Warm gently over low heat for 2 minutes without letting it boil.
- 11
Ladle into warm bowls and top with chopped chives.
Chef's tips
Reserve a handful of whole corn kernels to stir through after blending for a pleasant burst of texture. If using butternut pumpkin instead of Kent, the soup may be slightly sweeter, so adjust seasoning accordingly.
Ingredient substitutions
- Kent pumpkin → butternut pumpkin or Jap pumpkin
- thickened cream → canned coconut milk for a dairy-free finish
- fresh sweet corn → drained tinned sweet corn or thawed frozen corn
Storage
Store in an airtight container in the fridge for up to four days.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally until steaming hot.
Common mistakes to avoid
- •Blending all the corn, which loses the contrasting juicy pop of whole kernels.
- •Boiling vigorously after adding the cream, which can cause the soup to split.
Serving suggestions
Cooked Pumpkin and Sweet Corn Soup?
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