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  1. Home
  2. pumpkin soup

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
  • 14 Oct 2015
Tangy spiced pumpkin soup with corn & avocado salsa
Cook: 35 Minutes - easy - Serves 4 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
Proudly supported by
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

Method

  1. 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.
  2. 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.
  3. 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.
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