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
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.
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.
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.
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
What do I need ?
Original recipe yields 6 Servings
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