40 g butter
6 eschalots, sliced
1 tsp ground cumin
1 tsp ground coriander
½ teaspoon dried chilli flakes
800 g pumpkin, peeled, seeded and chopped
2 cups frozen sweet corn kernels, thawed
1 L gluten-free vegetable stock
juice of 1 lime
4 servings corn and avocado salsa
- Melt butter in a large, deep saucepan over medium heat. Add the eschalots and cook for 5 min or until softened. Add the spices and cook for 1 min.
- Add the pumpkin, sweet corn and vegetable stock. Bring to a boil, reduce heat to low and cook, partially covered, for 25-30 min or until pumpkin is tender.
- Using a stick blender, blend soup until smooth or use a food processor to blend in batches. Return soup to saucepan, add the lime juice and season to taste. Ladle into bowls and top each with a spoonful of salsa.