Moroccan Pumpkin and Corn Soup
Made in just 30 minutes, this quick and easy soup makes for a belly filling hearty meal.
Prep: 10 min | Cook: 20 min | Serves: 6
Moroccan Pumpkin and Corn Soup
Stage 1:
1 tbsp olive oil
2 brown onions, roughly cut
1kg pumpkin, peeled and chopped into 2cm chunks
1 tbsp rosemary, finely chopped
1 tbsp smoked paprika
2 tsp cumin
Stage 2:
2 tsp vegetable stock
2 x 410g cans creamed corn
01 Heat oil in a large deep saucepan over medium high heat. Add stage 1 ingredients and cook for 10 minutes, stirring often.
02 Dissolve stock into 500ml of warm water. Add stock and corn to soup. Cover and cook for a further 10 minutes.
04 Remove from heat and blend with a stick mix. Season to taste
Store: In an air tight container in the fridge for up to 4 days, or place in the freezer for months.
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