Pumpkin and sweetcorn soup

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Nutritional Info
  • 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

View full nutritional breakdown of Pumpkin and sweetcorn soup calories by ingredient
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Number of Servings: 3


    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


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: 3

Recipe submitted by SparkPeople user SALIEKAT.

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