Pumpkin & Sweet Corn Soup
The cool weather is definitely lending itself to some warm nourishing soups. I threw this one together this week and not only was it quick and easy, but it tasted so good.
Filled with beautiful beta-carotene rich veges, it was creamy, filling, and definitely hit the spot!
Here's the recipe so you can give it a go.
1/2 Jap pumpkin
2 small - medium sweet potatoes
3 cobs sweet corn
3/4 can organic coconut cream
Celtic sea salt
What to do:
Roughly chop the pumpkin, sweet potatoes, carrots, and onion and put into a large pot. Remove the corn from the cobs with a sharp knife (carefully!!), and place 2/3 of them into the pot with the veges to cook. Just cover the veges with water, bring to the boil, then turn the heat down and simmer until the vegetables are soft.
Meanwhile, place the remaining corn into a steamer and steam until cooked.
When the veges have finished cooking, use a stick blender to puree them until the soup is thick and there are no chunks of veges left. Add the coconut cream, salt and then blend again. Test to see if more salt is needed, and adjust if necessary.
Add the steamed corn kernels to the blended soup and serve hot with your favourite sour dough bread or flax crackers.
Note: I forgot to add garlic but this would take the flavour up another notch if you love garlic. This soup would also be great with some curry powder added at the time of cooking, and you could dress it up when serving with chopped chives or eschallots.