Pumpkin and Corn Soup

Pumpkin and Corn Soup

Here's a simple recipe for a cold winter’s night. Get ready to nourish your soul with this creamy Pumpkin and Corn Soup that warms you up from the inside out. You’ll never guess the secret ingredient!

Course Appetiser, Soup

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 403kcal

Author Wandercooks

Cost $7

Equipment

Ingredients

1 tbsp vegetable oil
60 g butter
2 onion sliced or chopped
1 kg pumpkin chopped into chunks
3-4 cups chicken stock
1 cup corn or half a 400g tin
1/2 cup thickened cream / heavy cream
3 tbsp Worcestershire sauce
1 tbsp chives

Metric - US Customary

Instructions

Heat the vegetable oil in a large stockpot over low heat, then add the butter and let it melt. Increase the heat to medium and add in the onion. Sauté until clear and fragrant.
1 tbsp vegetable oil, 60 g butter, 2 onion
Next, add the pumpkin and chicken stock and bring everything to the boil, then cover, reduce the heat and simmer for around 30 mins.
1 kg pumpkin, 3-4 cups chicken stock
Once the pumpkin is soft, 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.
1 cup corn, 1/2 cup thickened cream / heavy cream, 3 tbsp Worcestershire sauce
Garnish with chives and a little extra cream and sauce, and don't forget some crusty bread on the side!
1 tbsp chives

Video

https://youtu.be/MwvJ8cGGMK4

Notes

For Serving: We love simple hot buttered toast, or if we're feeling fancy, we'll whip up some Aussie mini damper rolls to dip in.
If you prefer a smoother result, use a can of creamed corn instead of corn kernels or make your own.
Add some spice by adding some chilli powder or homemade Japanese 7 Spice!
Substitute the cream with sour cream, coconut cream/milk or half and half.
Canned pumpkin is also fine to use. I'd use less chicken stock if so, maybe 2-3 cups until it reaches your preferred thickness. :)
Make it vegan by swapping out the cream for coconut cream, the chicken stock for veggie stock and the butter for olive oil with the onions.
Pumpkin: We used butternut pumpkin for it's sweet and light flavour, but you can also use Japanese (Kabocha) like we had in our miso soup. If you have your own variety of pumpkin you prefer to cook with, it should work fine with this recipe.

Nutrition