Creamy Roasted Australian Pumpkin & Sweet Corn
By Chef Paul McLoughlin
Ingredients
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Australian Cream or Heavy Cream: 180ml
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Australian Butter: 20g
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Australian Cream Cheese: 30g
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Australian Sour Cream: 20g
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Australian Pumpkin (peeled & diced): 800g
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Australian Carrot (diced): 100g
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Australian Celery (diced): 80g
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Australian Olive Oil: 30ml
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Sweet Corn Kernels (fresh or frozen): 250g
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Onion (diced): 150g
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Garlic (minced): 15g
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Vegetable or Chicken Stock: 1L
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Salt & Black Pepper: to taste
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Nutmeg (grated): a pinch
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Fresh Thyme or Bay Leaves: 1-2 Sprigs
Directions
Roast the Pumpkin and Corn
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Preheat oven to 200°C.
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Toss pumpkin and half of the corn (125 g) with a drizzle of olive oil, salt, and pepper.
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Spread on a baking tray and roast for 25–30 minutes until golden and soft.
Prepare the Soup Base
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In a large pot, heat remaining olive oil and butter.
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Sauté onion, garlic, carrot, and celery until soft (about 5–7 minutes).
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Add roasted pumpkin and corn, along with stock and thyme or bay leaf.
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Bring to a boil, then simmer for 15–20 minutes.
Blend and Finish
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Remove bay leaf. Blend the soup using an immersion blender or in batches until smooth.
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Return to pot, add remaining sweet corn for texture.
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Stir in cream and season with salt, pepper, and a pinch of nutmeg if using.
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Simmer gently for 5 minutes. Adjust consistency with more stock or cream as desired.
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