Tangy spiced pumpkin soup with corn & avocado salsa Recipe

Tangy spiced pumpkin soup with corn & avocado salsa

Nothing says autumn like pumpkin-flavoured dishes, especially when they're spiced and so good at warming you up. - by Alison Pickel

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Nothing says autumn like pumpkin-flavoured dishes, especially when they're spiced and so good at warming you up.

Ingredients

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.