Creamy Curried Pumpkin & Corn Soup
- 3 cobs corn
- 300g/10.6ozs. pumpkin
- 4 cups/1 litre chicken or vegetable stock
- 2 teaspoons curry powder
- 4 tablespoons cream
Step 1 - Place the pumpkin in a 180C/350F oven and bake until tender (I put the whole pumpkin in with skin and seeds). When ready the skin will slip off easily and the seeds will come off easily too. If you have peeled pumpkin already cut into pieces you can boil these in the stock rather than roasting the pumpkin, it's up to you.
Step 2 - Meanwhile slice the kernels of corn off the cob. Simmer the cobs and in the stock for 10 minutes and then remove the cobs. Then add the pumpkin and corn kernels and cook until done. Add curry powder to taste and add salt and pepper and cream. Blitz using an immersion or stick blender. Serve with good, buttered bread.
OR if you prefer a smoother soup with bits of corn, blitz the pumpkin and stock with the curry powder, salt, pepper and cream and then add the corn kernels and simmer for a few minutes until the corn is done. I prefer it the second way.