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Spicy pumpkin & sweetcorn soup
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1kg squash or pumpkin, peeled (or 2 x 500g bags frozen essential Waitrose Butternut Squash, thawed)
25g Waitrose Sunflower Seeds
2 tbsp Filippo Berio Mild & Light Olive Oil
1 large essential Waitrose Onion, roughly chopped
1 tbsp ground coriander
1 tsp chilli flakes
1 litre vegetable stock
195g can essential Waitrose Sweetcorn, drained
½ x 400ml can Thai Taste Coconut Milk
1. Preheat the oven to 200°C, gas mark 6. Cut the squash or pumpkin into chunks, place on a baking sheet and bake for 20 minutes or until soft. Meanwhile, place the sunflower seeds on a tray and bake in the oven underneath the squash for 5 minutes or until golden. Set aside.
2. Heat the olive oil in a large pan and fry the onion until just soft. Add the coriander and chilli and fry for a minute more. Add the squash to the pan, pour in the stock, the drained sweetcorn and the coconut milk.
3. Bring to the boil, simmer for 5 minutes then remove from the heat and pulse in a blender until smooth. Serve garnished with the toasted sunflower seeds and crusty baguette, if desired.
Typical values per serving:
This recipe was first published in January 2015.