Organic pumpkin-and-corn soup
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Fat conscious Heart friendly
- 15 minutes
- 30 minutes
- Waverley Hills Organic Sémillon- Sauvignon Blanc 2007
Ingredients
- 1 organic onion, chopped
- 2 T organic olive oil
- 1 x 500 g punnet ready-to-use organic-pumpkin chunks
- 4 cobs organic corn
- 4 cups organic-vegetable stock
- 4 T organic cream
- sea salt and freshly ground black pepper, to taste
- organic Cheddar, grated, for serving
Cooking Instructions
Gently cook the onion in the heated oil, until limp but still pale. Stir in the garlic then add the pumpkin. Cover then gently cook for 5 to 10 minutes.
Slice the corn kernels off the cobs and discard the silk. To the pot, add three quarters of the corn kernels as well as the stock. Half cover then simmer for 20 minutes, or until the pumpkin is tender.
Meanwhile, roughly blend the remaining corn with the cream. Blend the soup until smooth then check seasoning. Reheat if necessary. Spoon over the corn-and-cream mixture and serve with grated Cheddar.
Cook’s tip: Serve with organic digestive
biscuits or organic cheese-and-walnut bites.
Per serving: 1238.1kJ, 7.7g protein, 18.8g fat, 23.7g carbs
TASTE’s take:
Fresh organic chicken and vegetable stocks form the basis of these robust one-pot winter soups and broths.
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