Via: Karen Thomas
Heat the butter in a pan. Add the shallots and cook for 10 minutes, covered.
Add the pumpkin, sweetcorn and stock. Bring to a simmer, then reduce the heat and gently cook, partially covered, for 30-35 minutes.
Heat the butter and oil together. When sizzling, add the sweetcorn for 7-8 minutes. Cool and mix with the other salsa ingredients.
Whizz the soup in a blender until smooth. Season and reheat, adding the lime juice. Ladle into warm bowls and add a spoonful of the salsa to each one.