Roasted pumpkin with toasted sweetcorn soup

roasted pumpkin and toasted sweetcorn soup

  roasted pumpkin and toasted sweetcorn soup

Hello all you soup lovers! Who doesn’t like a soup when the weather is cold and grey like it is at the moment? Here’s a delicious recipe to add to  your repertoire.  Really simple but extremely tasty. And the colour is gorgeous: a lovely bright orange! I got the inspiration from Delia Smith but I adapted it quite significantly. For a start I roasted the pumpkin and scooped the flesh out instead of peeling it and cooking it from raw, which is what Delia does. It’s such a faff to peel a pumpkin and life ain’t long enough. I find that roasting it and using the cooked flesh is so much easier for soups and many other recipes besides (like risotto, for instance). Secondly I chose not to liquidize it as you get the nice texture of the sweetcorn this way. Anyway…try it and see for yourself how good it is! :-)


1 small to medium pumpkin (600 gr. cooked flesh)

250 ml. milk

750 ml vegetable stock

2 cobs (remove the sweetcorn with  a knife. Of course you can use canned sweetcorn if you prefer)

25 gr. of butter

1 large chopped onion


Cut the pumpkin in half, scoop the seeds out, cover with foil and roast in the oven at 200 degrees for approx. 50 minutes.

Melt the butter and shallow fry the onion in a large pan. When it’s translucent add the milk, stock, sweetcorn (minus a handful), the cooked pumpkin, bring to the boil and simmer for approx. 15-20 minutes.

In the meantime pre-heat the grill to its highest setting. Mix the rest of the sweetcorn with a bit of melted butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm) from the heat – it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweetcorn around on the baking tray halfway through.

Serve the soup with the toasted sweetcorn on top.

Related posts:

1 Response to “Roasted pumpkin with toasted sweetcorn soup”

Leave a Reply