Pumpkin Soup with Roasted Sweet Corn
Soups • Mexican
Description
Pumpkin Soup with Roasted Sweet Corn
Ingredients
- Pumpkin 25 oz
- Canned Corn 20 oz
- Butter 0 oz
- Onion 1 piece
- Milk 10 fl oz
- Chicken Broth 25 fl oz
- Bay leaf 3 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a large pot, melt the butter and sauté the onion for 8 minutes. Add the chopped pumpkin and half of the corn, stirring well. Season with salt and pepper, cover with a lid, and cook on low heat for 10–12 minutes. Then add the milk and broth and let it simmer for another 20 minutes.
Step 2
Preheat the grill to maximum. Add the corn to the melted butter, mix, and spread it on a baking sheet. Season with salt and pepper and place under the hot grill, 6–8 cm away from the heating element. Leave for 8–10 minutes until golden brown.
Step 3
Transfer the finished soup to a food processor and blend until it reaches a chunky puree consistency.
Step 4
Serve hot, topped with roasted sweet corn.
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