Get set for Halloween by using up any fresh pumpkin, to make this really warming soup, served with a fresh tomato, corn and coriander salsa.
Pumpkin soup with tomato, corn and coriander salsa (prep time 15 mins)
6 shallots, chopped
750g peeled and deseeded pumpkin (or butternut squash) chopped
250g sweetcorn kernels fresh or frozen (defrosted)
600ml hot vegetable stock
Juice 1 lime
Salt and freshly ground black pepper
For the salsa
A small knob butter
1 tbsp sunflower oil
4 tbsp sweetcorn kernels, fresh or frozen (defrosted)
2 tomatoes skinned, deseeded and diced
2 tbsp coriander leaves
Zest 1 lime
4 tbsp Wensleydale cheese or feta
Heat the butter in a pan, add the shallots, cook for 10 minutes covered.Add the pumpkin, sweetcorn and the stock. Bring to simmering point, reduce the heat and gently cook, partially covered, for 30-35 minutes.
For the salsa, heat the butter and oil together. When sizzling add the sweetcorn, for 7-8 minutes. Cool; mix with the other salsa ingredients.
Whiz the soup in a blender until smooth. Reheat adding the lime juice and seasoning.
Ladle into warm bowls and add a spoonful of salsa.
to each one.