Ingredients

  • 50g butter
  • 6 shallots, chopped
  • 750g peeled deseeded pumpkin
  • 250g sweetcorn kernels
  • 600ml hot vegetable stock
  • Juice of 1 lime

For the salsa:

  • 1 small knob of butter
  • 1 tbsp sunflower oil
  • 4 tbsp sweetcorn kernels
  • 2 tomatoes, skinned, deseeded and diced
  • 2 tbsp coriander leaves
  • Zest of 1 lime
  • 4 tbsp crumbled Wensleydale cheese

Method

  1. 1

    Heat the butter in a pan. Add the shallots and cook for 10 minutes, covered.

  2. 2

    Add the pumpkin, sweetcorn and stock. Bring to a simmer, then reduce the heat and gently cook, partially covered, for 30-35 minutes.

  3. 3

    Heat the butter and oil together. When sizzling, add the sweetcorn for 7-8 minutes. Cool and mix with the other salsa ingredients.

  4. 4

    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.

Nutritional Details

Each serving provides
  • Energy 1235kj 295kcal 15%
  • Fat 21.3g 30%
  • Saturates 11.1g 56%
  • Sugars 7.9g 9%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 260kj/62kcal

Each serving provides

14.0g carbohydrate 4.9g fibre 9.4g protein

 
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