Cream Of Pumpkin Soup With Corn And Pine Nuts – a delicious recipe with pumpkin, olive oil, butter, onion, sweetcorn, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pre-heat the oven to 200C.
2
Cut the pumpkin in half lengthwise and remove the seeds.
3
Place the halves, face down, in the oven for 45 minutes or until soft and tender.
4
Scrape out the flesh with a spoon and discard the shells. Set aside.
5
Heat the oil and butter in a heavy-based saucepan and add the onion. Cook gently on a low heat until soft.
6
Drain the sweetcorn and add to the pan along with the pumpkin. Cook for 2-3 minutes and then pour in the stock.
7
Bring to the boil and simmer for 10-15 minutes.
8
Meanwhile, toast the pine nuts in a frying pan or skillet, without any oil, taking care they do not burn. Set aside.
9
Blend the soup until smooth, adding half of the pine nuts.
10
Garnish with the remaining pine nuts.
587
kcal
Calories
52
g
Fat
29
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pumpkin approx. 1 kilo., 1 tablespoon olive oil, 1 teaspoon butter, 1/2 onion chopped, and more.
Yes, Cream Of Pumpkin Soup With Corn And Pine Nuts falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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