Easy Roasted Pumpkin & Corn Soup
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1 Hr
Prep : 15 minutes Cook: 45 minutes DIFF : Easy as
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This warm and tasty pumpkin soup is lovely and sweet with the addition of corn. Drizzled with coconut cream and scattered with pumpkin seeds and fresh parsley, this soup is everything we crave on a cold winter's night
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Kg pumpkin
2
3-4 garlic cloves, skin on
3
2 leek, trimmed, washed and sliced
4
1/2 tsp Gregg’s dried rubbed Thyme
5
3 cups vegetable stock
6
410g can Wattie’s Cream Style Corn
7
1/2 cup coconut cream (optional)
8
Toasted seeds to garnish
9
Parsley leaves to garnish
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How do I make it ?
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Step 1
Preheat oven to 190°C (fan assisted). Remove the seeds from the pumpkin and cut into thin wedges, leaving the skin on*. Place on a baking tray lined with baking paper. Add garlic cloves. Drizzle over olive oil. Roast for 30 - 40 minutes, or until pumpkin flesh is soft. Remove from the oven and allow to cool. Once cool enough to handle peel off the skin. Put cooked pumpkin into a bowl and set aside. Squeeze the flesh from the garlic cloves and add to pumpkin. Step 2
Heat a dash of oil in a saucepan. Add leek and Gregg’s dried rubbed Thyme. Cook over a medium low heat to soften. Pour over vegetable stock. Bring to the boil. Add cooked pumpkin and Wattie’s Cream Style Corn. Stir and remove from the heat. Step 3
Using a blender or food processor, puree the soup in batches until smooth. Season to taste. Reheat before serving. Serve with a swirl of coconut cream if wished. Garnish toasted seeds and parsley leaves. Kraft Kitchen Tips!
Freezer Friendly: Yes. Allow soup to get cold.
Freeze in airtight containers – make sure you label and date before freezing.
Will freeze for upto 3 months
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