Cream Of Pumpkin Soup With Corn And Pine Nuts

1. 1

   Pre-heat the oven to 200C.

2. 2

   Cut the pumpkin in half lengthwise and remove the seeds.

3. 3

   Place the halves, face down, in the oven for 45 minutes or until soft and tender.

4. 4

   Scrape out the flesh with a spoon and discard the shells. Set aside.

5. 5

   Heat the oil and butter in a heavy-based saucepan and add the onion. Cook gently on a low heat until soft.

6. 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. 7

   Bring to the boil and simmer for 10-15 minutes.

8. 8

   Meanwhile, toast the pine nuts in a frying pan or skillet, without any oil, taking care they do not burn. Set aside.

9. 9

   Blend the soup until smooth, adding half of the pine nuts.

10. 10

    Garnish with the remaining pine nuts.

* Per serving · 4 servings · Values may vary.