CookEat Recipe
Sweetcorn, Mushroom and Pumpkin Soup
Sweetcorn, mushrooms, pumpkin, onion and celery are simmered in water with rosemary. Parsley is stirred through the soup just before serving.
Method
Steps
Step 1
Use sweetcorn kernels, fresh or thawed. Slice the mushrooms, peel and deseed the pumpkin and cut it into 1 cm cubes. Chop the onion, celery, rosemary and parsley.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Cook the onion and celery for 5 minutes; add the corn and mushrooms and cook for 5 minutes.
Step 3
Add the pumpkin, rosemary and 1200 ml water. Bring to a boil, partially cover and simmer gently for 15–20 minutes, until the pumpkin and celery are tender.
Step 4
Stir in the parsley and divide the soup between six bowls.
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