Pumpkin soup with roasted sweet corn
4 servings
50 minutes
Pumpkin soup with roasted sweet corn is a vibrant dish of Mexican cuisine that warms the soul and delights the palate. Its base is tender pumpkin infused with creamy aroma, combined with slightly caramelized corn that adds sweetness and a light crunchy texture. This dish is perfect for cool evenings when one craves comfort and rich flavor. Historically, pumpkin is an important ingredient in Mexican gastronomy, and its combination with corn makes this soup particularly harmonious. The finished soup, transformed into a smooth puree, is served hot topped with golden pieces of roasted corn, creating a balance between rich creaminess and a slight smoky note. It pairs wonderfully with tortillas or fresh bread, complementing the flavors of traditional Mexican dishes.
1
In a large pot, melt the butter and sauté the onion for 8 minutes. Add the chopped pumpkin and half the corn, stirring well. Season with salt and pepper, and cover with a lid. Cook on low heat for 10-12 minutes. Then add the milk and broth and let it simmer for another 20 minutes.
- Butter: 25 g
- Onion: 1 piece
- Pumpkin: 700 g
- Canned sweetcorn: 570 g
- Salt: to taste
- Ground black pepper: to taste
- Milk: 275 ml
- Vegetable broth: 725 ml
2
Preheat the grill to maximum. Add corn to melted butter, mix, and spread on a baking sheet. Season with salt and pepper, and place under the hot grill 6-8 cm from the heating element. Leave for 8-10 minutes until golden brown.
- Butter: 25 g
- Canned sweetcorn: 570 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour the ready soup into a food processor and blend until it reaches a chunky puree consistency.
4
Serve hot, sprinkled with toasted sweet corn.
- Canned sweetcorn: 570 g
