Roasted Pumpkin and Corn Soup

[CreamPuff63]

Name of Recipe:Roasted Pumpkin & Corn Soup
Number of People:6 - 8 people
Ingredients:
1 kg pumpkin, seeded & peeled
Olive oil
1 onion
1 garlic clove
1 chilli
6ish cups water read comments below, some used only 4 cups
2 tablespoons TM vegetable concentrate
415g can creamed corn
Seasoning to taste

Preparation:
Preheat oven to moderate or 200 degrees. Line baking tray with baking paper.

Chop pumpkin in big pieces, and coat with oil then roast in the oven for about 25-30 minutes, or until golden. Set aside.

Place onion, chilli, garlic in TM bowl and chop for 5 secs on Speed 7.
Add 1 tablespoon oil to TM bowl and sauté for 3 mins at 100 degrees on Speed 1.
Add pumpkin, water and stock concentrate and cook for 10 mins at 100 degrees on Speed 1.
Make sure MC lid is on, and blend for 15-20 seconds by slowly going from Speed 1-9.  
Add creamed corn, and reheat for 3 mins at 100 degrees on Speed 1.
Season to taste.

Tips/Hints:
Makes about 2 litres.
1 teaspoon of chopped chilli is required.
Use 6 cups of chicken stock if you don’t have the TM concentrate.

Members' comments a popular recipe
Nik2WIN - Oh, my goodness, this is utterly delicious.  I can't get pumpkin at this time of year so I used butternut squash and I couldn't get the full 6 cups of water in the TMX so I used 4, I also couldn't get all the squash in so after the soup was made I transferred it to a big saucepan and blended the rest of the squash in the TMX and added it along with an extra tin of creamed sweetcorn.  I like my soup thick. The very best bit tho' was that I'd just used the TMX to made the stock so I didn't even have to wash the bowl out, I just started the soup straight away using the bits of stock paste that were left in the bowl.  Cutting down on washing up time AND using the very dregs of the stock paste.

Cecilia - Just thought I'd let you know that I've made this soup for lunch today.  Sneaked a little taste and I love it.  Thank you. 

McMich - I made this soup today and it was lovely. I roasted the garlic along with the pumpkin and only added four cups of water and added a final cup of boiling water after putting into serving bowl. Turned out well.

JD - This will fool you, looks more like a beef soup than a pumpkin but tastes delicious. I sort of browned my pumpkin a bit much and used caramelised garlic - this is the result.  I'll be mixing some cream into the mixture before I serve it to lighten it a bit.

Hally - I have just finished a bowl of this, yum. CP you do seem to have a way with pumpkin. Love this & your dip.
Slight changes
Just over 4 cups water
Used chicken paste with the water
Only had a small can of creamed corn 310g.
Just fantastic soup, thank you CP

Moo2 - I too made this for lunch and really enjoyed it. I used 4 cups water and it was just the right thickness for me as I like a thickish soup. Thanks for the recipe CP.

courton - I made this yesterday and it got the thumbs up. I would, however, cook the pumpkin a little longer next time.

knittercook - Made this today, halved the recipe and it was delicious on a cold day in Tassie.

leon9 - Absolutely divine especially with that subtle taste of chilly.

[Thermomixer]

Nice one CP63. 

6ish cups plus the 1 kg of pumpkin plus 415g can might be overfilling the TM bowl?  Maybe add stock/water after pumpkin, onion etc to the 1.5 litre mark,  then there will be enough room for the corn.

[judydawn]

I thought it was a lot too Thermomixer - you could hold back some of the stock and add that once the soup is cooked and transferred to a container.  I do that with my goulash soup.

[CreamPuff63]

Good pick up, it nearly fills it to the brim. What I did was grab a cup or so of the mixture with some punkin in it out of the TM bowl (before the blending, and mashed it up roughly on the side), and then added it back after dishing up a plate or two to hungry mortals. You don't really notice, as the corn is chunky as well. I thought that I would leave it up to the individual as some people throw in more or less according to which way the wind is blowing 

[Russell]

Does anyone have a photo of this one for the Favourites cookbook?

Russell.

[meganjane]

No, but I'll try and get one when I make it this week.
A tweak that I have when making roasted pumpkin soup is not to bother peeling the pumpkin. Just scrape it out of the skin when it's cooked.

[Nik2WIN]

Oh, my goodness, I've just made this and its utterly delicious.  I can't get pumpkin at this time of year so I used butternut squash and I couldn't get the full 6 cups of water in the TMX so I used 4, I also couldn't get all the squash in so after the soup was made I transferred it to a big saucepan and blended the rest of the squash in the TMX and added it along with an extra tin of creamed sweetcorn.  I like my soup thick, especially this time of year (its pretty cold in the UK right now!)

The very best bit tho' was that I'd just used the TMX to made the stock so I didn't even have to was the bowl out, I just started the soup straight away using the bits of stock paste that were left in the bowl.  Cutting down on washing up time AND using the very dregs of the the stock paste.

I'm poorly sick today so very pleased by little things .... 

Nik

[judydawn]

Hope you feel better soon Nik 

[CreamPuff63]

butternut squash we call butternut pumpkin here, so that would be still suitable. I probably tend to use Japanese Pumpkin because it is so easy to peel, but Kent is probably the cheapest but just a bugger to peel cos it is so tough. All are fine. Somewhere I have a recipe (don't know if I have posted) with some chilli which is great for clearing the sinuses 

[cecilia]

Hi CP.  Just thought I'd let you know that I've made this soup for lunch today.  Sneaked a little taste and I love it.  Thank you. 

[CreamPuff63]

I love it too. Enjoy cecilia 

[mcmich]

I made this soup today and it was lovely. I roasted the garlic along with the
pumpkin and only added four cups of water and added a final cup of boiling water
after putting into serving bowl. Turned out well.

[CreamPuff63]

glad you enjoyed it 

[judydawn]

This will fool you, looks more like a beef soup than a pumpkin but tastes delicious    I sort of browned my pumpkin a bit much and used caramelised garlic - this is the result.  I'll be mixing some cream into the mixture before I serve it to lighten it a bit.

[CreamPuff63]

wow you made it as well today JD - looks lovely!