I fell in love with this soup as soon as I spotted the recipe online. A smoky, spicy soup with sweetcorn and lime…. I was in heaven! The fact it was a recipe from the fabulously talented Yotam Ottolenghi had
nothing everything to do with it! It’s incredibly easy to make and will make the perfect lunch or starter to a meal. Imagine heating up a bowl at work for your lunch…. just wait for the envious looks from colleagues!
INGREDIENTS (SERVES 6)
3tbsp Olive Oil
4 Shallots (peeled and chopped)
2 Garlic cloves
3 Celery Sticks (cut into 1cm pieces)
1tsp Ground Cumin
1/4tsp Ground Coriander
400g Pumkin/Butternut Squash (peeled and cut into 1cm pieces)
2 Bay Leaves
3 Lime Leaves (fresh or dried is fine)
1 dried Chipotle Chilli (soaked in boiling water for 15 minutes)
4 Sweetcorn cobs (kernels shaved off) (or 2 tins of sweetcorn or frozen will do)
160g Soured Cream
3 Limes (halved)
Handful of fresh Coriander leaves
1. Heat 3tbsp Olive Oil in a medium pan and add the Shallots, Garlic, Celery, 1tsp Ground Cumin, 1/4tsp Ground Coriander and a small pinch of Salt. Sauté for 12-14 minutes until the vegetables are soft.
2. Now add the Pumpkin/Butternut Squash, Bay Leaves, Lime Leaves and Water.
3. Squeeze the water from the Chipotle Chilli and roughly chop up before adding it to the soup (feel free to add the seeds from the chilli too if you can handle the heat!)
4. Bring your soup to the boil before allowing to simmer for 15 minutes (or until the Pumkin/Butternut Squash is soft). Add the Sweetcorn and cook for a further 5 minutes.
5. Using a slotted spoon, remove around half of the vegetables along with the Bay and Lime leaves. Blitz the remaining soup until silky smooth before remaining the other half back to the pan. Bring back to a simmer and then add 80g Soured Cream and season to taste.
6. To serve, divide the soup into 6 bowls, squeeze 1/2 a Lime over the top of each portion and finish with a tablespoon of Soured Cream into the centre of each and scatter over some torn up Coriander leaves.
Melanie, Food Adventurer