Cream of Pumpkin Soup with Corn and Pine Nuts

Ingredient:

• 1 pumpkin
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1/2 onion (chopped)
• 1 can sweetcorn
• Vegetable stock
• 1 cup pine nuts
• Ground allspice

Preparation:

1. Pre-heat the oven to 400° F.
2. Cut the pumpkin in half lengthwise and remove the seeds.
3. Place the halves, face down, in the oven for 45 minutes or until soft and tender.
4. Scrape out the flesh with a spoon and discard the shells. Set aside.
5. Heat the oil and butter in a heavy-based saucepan and add the onion.
6. Cook gently on a low heat until soft.
7. Drain the sweetcorn and add to the pan along with the pumpkin. Cook for 2–3 minutes and then pour in the stock.
8. Bring to the boil and simmer for 10–15 minutes.
9. Meanwhile, toast the pine nuts in a frying pan or skillet, without any oil, taking care they do not burn. Set aside.
10. Blend the soup until smooth, adding half of the pine nuts.
11. Garnish with the remaining pine nuts and allspice.

Yield:
4 Servings

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