Organic pumpkin-and-corn soup

Organic pumpkin-and-corn soup

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  • 4
  • Easy
  • Carb Conscious Fat conscious Heart friendly
  • 15 minutes
  • 30 minutes
  • Waverley Hills Organic Sémillon- Sauvignon Blanc 2007


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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