Pumpkin and Sweetcorn Soup with Feta
Serves 4
Prep Time 40 mins
Cooking 40 mins
Level medium
Ingredients
- 500g Squash, deseeded. peeled and diced into large chunks Pumpkin
- 1 Mexican oven bag
- 2 tbsp Olive Oil
- 2 Unpeeled and whole Shallots
- 2,Unpeeled and whole Garlic Cloves
- 2 Fresh rosemary sprigs
- 50ml Dry Sherry
- 200g Canned Tomatoes
- 1tbsp Three Hills Kunserva (tomato paste)
- 400ml Pinto's Pride Vegetable Spoon Stock
- 150g Frozen Corn Kernels
- 80g Feta Cheese
- 1/2 Finely sliced Red chilly
- salt and pepper
- Squeeze Juice of limes
- Handful of Coriander leaves
Preheat the oven to 190°C (Gas Mark 5). Toss the pumpkin wedges with 1 tablespoon of the oil in the oven bag. Make a slit in each shallot and garlic and tuck into the bag together with the rosemary. Put the bag on a roasting tin and toast for 20-25 minutes. Take the oven bag out of the oven and carefully give everything a shake. Return to the oven for another 15-20 minutes. Discard the rosemary and, when cool enough, peel the shallots and garlic cloves, discarding the skins. Transfer the contents of the bag into a saucepan, with all the remaining juices and spice mix. To the vegetables, add the sherry, tomatoes and tomato paste, and keep stirring. Add the stock and all but a small handful of sweetcorn to the pan. Bring to a simmer. Reduce heat so that the liquid bubbles gently, half cover with a lid and leave to simmer for 15-20 minutes. Blend everything in the pan with a hand blender. Once smooth, add a squeeze of lime juice, check for seasoning and adjust accordingly. Serve in bowls, topped with the reserved raw sweetcorn, sliced chili, crumbled feta and the coriander leaves.
Recipe by Aceline Media.
