Lunch

Pumpkin and sweetcorn soup is for Lunch.

Pumpkin and sweetcorn soup takes 5 minutes to prepare.

Pumpkin and sweetcorn soup takes 60 minutes to cook.

Pumpkin and sweetcorn soup makes 3 servings.

The ingredients for Pumpkin and sweetcorn soup are:

1 pumpkin, cut in half, seeds scraped out (you will only need half)
1 can sweetcorn
1 tbsp butter
1 cup 2% milk
1 vegetable stock cube
1 tsp coriander seeds, roughly crushed
Nutmeg, grated
Salt and pepper, to taste

Here is how you make Pumpkin and sweetcorn soup:

Roast the pumpkin in its skin at 180 degrees C, until it is soft. Scrape the flesh away from the skin and mash in a bowl with the grated nutmeg.Melt the butter in a saucepan. When it is sizzling, add the sweetcorn and coriander, and cook for a few minutes. Stir in 2 cups of the mashed pumpkin and the rest of the ingredients and boiling water, until the soup is of the desired consistency. Cook over a medium heat for about 10 minutes.Freezes really well!Number of Servings: 3Recipe submitted by SparkPeople user SALIEKAT.

The nutritional information for Pumpkin and sweetcorn soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 164.2

• Total Fat: 6.2 g
• Cholesterol: 16.9 mg
• Sodium: 578.8 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 3.2 g
• Protein: 5.8 g