Pumpkin Soup with Toasted Sweetcorn

Introduction:

Serves 4

This soup is a real comfort food. The pumpkin makes it thick and creamy and the toasted sweetcorn gives it a sweet and nutty crunch - delicious!

Ingredients:

One medium pumpkin (or butternut squash if you prefer), peeled, deseeded (keep the seeds for the recipe below) and chopped into 1 inch cubes
3 good handfuls of frozen sweetcorn or if using straight off the cob you will need around 5-6 cobs
4 tbspn of Rapeseed Oil
1 medium onion, peeled and finely chopped
1 and 1/2 pints of vegetable or chicken stock
Good dollop of crème fraiche

Preparation:

Heat half the Fussels oil in a large saucepan and add the onion until softened. Then add the chopped pumpkin and half the sweetcorn. Give it a good stir and season with a little black pepper. Allow the vegetables to sweat for a bit with the lid on, then add the stock and cook for a further 20 minutes. Keep stirring occassionally. While this is cooking, heat the grill, and then mix the rest of the oil with the rest of the sweetcorn making sure the sweetcorn is evenly spread on a baking tray. Leave under the grill until the sweetcorn is browned remembering to turn halfway through.

When the soup is ready add a good dollop of crème fraiche and pour into a food processor or blender and puree, leaving a little bit of texture - it should not be smooth. Add a bit more water if too thick, Season to taste.

Serve the soup with the toasted sweetcorn on top.