A simple nourishing recipe for a cold winter’s night, this creamy Pumpkin Sweetcorn Soup warms you up from the inside out. You’ll never guess the secret ingredient!
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As I sit here and type, the wind is HOWLING outside our window and I’m silently crossing my fingers that our car will be safe from the icy chunks falling from the sky. It’s giving me the shivers just thinking about it, but here inside we have hot teas, warm blankets… (and may still be wearing our robes for extended periods during daylight hours… just to stay warm… not because they’re super comfy or anything… I swear!)
A few weeks ago I mentioned a new addiction to reading in the☺️ mornings… Well, that’s translated to reading in the evenings as well, not to mention weekly trips to the local library to restock our piles of books. Now I’m halfway through Richelle Mead’s Succubus Series and Sarah’s currently devouring the last book in Anne Bishop’s The Others Series.
(She actually STOLE it right out of my hands before I could even read it! And I’m the one who got her into the series!)
Then lo and behold, I found a copy of Anatolia: Adventures in Turkish Cooking while browsing the library shelves, and realised we actually met one of the authors Somer Sivrioglu on our adventures through Turkey, and also met the Spice Lady in Istanbul. It was kinda amazing to see them again, even if it was only in print. ☺️
Today’s recipe may not be Turkish in origin (although if you’re looking for some inspo, these insanely delicious Turkish Stuffed Eggplants (Karniyarik) or this tingly Turkish Yoghurt Drink called Ayran) but it IS super easy to make. All you need are a handful of ingredients, and a few of our favourite seasonings – including today’s secret ingredient:
Pumpkin Sweetcorn Soup Recipe
Since winter seems willing to taunt us with a few more days of rain, wind and hail, we thought we’d one-up it with this toasty little Pumpkin & Sweetcorn Soup. It’s one of my all-time favourite recipes from mum, and I think that’s because of the smooth yummy soup paired with the little pops of texture and sweetness from the corn. I have actually been known to beg mum to make this on stormy nights at home, and I still regularly battle my youngest brother for the rights to claim the leftovers. ????????
(There’s no way I’m showing him this recipe – but I hope you guys give it a try at home!) ????
Just blend it up in your favourite full size blender or hand blender and serve piping hot with a swirl of cream, Worcestershire sauce and a sprinkling of chives. MM mmmm.
So what’s your favourite soup recipe? Do you prefer chunky or smooth soups? And are you a sucker for an extra sprinkling of salt and pepper like mum?
- 1 kg pumpkin chopped into chunks
- 60 g butter
- 1 tbsp olive oil
- 2 onions sliced or chopped
- 440 g can creamed corn
- 3-4 cups chicken stock
- 3 tbsp Worcestershire sauce
- 1/2 cup cream
- 1 tbsp chives
- Alrighty, first gently heat the oil in a large stockpot over low heat, then add the butter and let it melt. Then increase the heat to medium and throw in the onions. Sauté those babies until clear and fragrant.
- Next, add the pumpkin chunks and chicken stock and bring everything to the boil, then cover, reduce that heat and let it simmer away for around 30 mins.
- Now you can blend the soup up in batches with your trusty blender by pulsing each batch for a few seconds until smooth. (Or feel free to blend it up with a handheld stick blender - up to you!)
- Return that lusciously smooth soup to the stockpot and heat it through gently, then stir in the corn, cream and Worcestershire sauce.
- Garnish with chives and a little extra cream and sauce, and don't forget some crusty bread on the side!