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Soups / Roasted Pumpkin and Corn Soup
« on: August 05, 2009, 08:53:04 am »
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.
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.