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Pumpkin & sweetcorn soup


  • Place the onion, pumpkin, potato and kernels from 5-6 corn cobs in a large heavy-bottomed pot. Cover with stock, stir and boil for about 15-20 mins until the vegies are tender. Then blend with the cream and taste for seasoning.
  • When the soup is almost ready, preheat overhead grill to highest degree.
  • Place the remaining corn kernels in an oven tray. Spread out, season and add the butter. Then grill until toasted and slightly charred. Remove and toss well.
  • To serve, ladle the soup into individual bowls and scatter the toasted sweetcorn on top.


  • 1 large onion, roughly chopped
  • 1 butternut pumpkin, seeds removed & cubed
  • 1 large potato, cubed
  • 8 corn cobs, kernels removed
  • 6 cups chicken (or vegetable) stock
  • a dollop of cream
  • freshly ground salt & pepper
  • a dollop of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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