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Pumpkin soup with cheesy toast chilli corn & seeds
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1 large onion, diced
1 small leek, trimmed and diced
1 stick celery, trimmed and diced
1 carrot, peeled and diced
2 cloves garlic, chopped
1 large sprig thyme
1 fresh bay leaf
1 tbsp olive oil
25g unsalted butter
850g butternut squash (approx 1 medium squash) or pumpkin, peeled, deseeded and diced
½ tsp dried chilli flakes
½ tsp cumin seeds
1 litre vegetable stock, plus extra if needed
100ml double cream
For the cheese toast and chilli corn
3 slices sourdough bread
1 tbsp olive oil
A large pinch garlic granules
50g grated Cheddar
2 sweetcorn, kernels removed (or 260g canned)
2 tbsp pumpkin seeds
1 red chilli, deseeded and finely chopped
1. Put the soup vegetables into a large pan, add the garlic, thyme, bay leaf, oil and butter. Cook over a low heat for 10 minutes until tender. Add the squash, chilli flakes and cumin seeds, and cook for a further 2-3 minutes.
2. Pour in the stock, season and bring to the boil. Reduce to a gentle simmer, half cover the pan with a lid and cook for 15 minutes or until the squash is tender. Remove the bay and thyme, then blend the soup until smooth. Add the cream and more stock if the soup is too thick. Season.
3. To make the toast, preheat the oven to 190°C, gas mark 5. Brush one side of the bread with oil, sprinkle with garlic granules and cut into long fingers. Arrange on a baking sheet. Toast for 5 minutes until crisp. Cover with grated cheese and return to the oven for a further 2-3 minutes until melted.
4. Meanwhile, heat the remaining oil in a frying pan, add the corn and cook over a medium heat until charred. Add the pumpkin seeds and chilli, and fry until the seeds start to pop. Remove from the pan. Serve the soup topped with the corn, and the toast on the side.
Typical values per serving:
This recipe was first published in November 2018.