Pumpkin, Corn, and Lemongrass Soup

Ingredients for Pumpkin, Corn, and Lemongrass Soup

• 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded

• 1 large onion, chopped

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 800g kabocha or butternut squash

• 575g fresh or frozen corn kernels (275g

• from 2 to 3 ears)

• 5 cups water

• Garnish: coriander leaves

How to make Pumpkin, Corn, and Lemongrass Soup

Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.

Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoons pepper and bring to a boil over high heat.

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.

Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.