Pumpkin and corn chowder

Name: Pumpkin and corn chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 1 carrot, finely chopped; 40 g (1½ oz) butter; 1 small butternut pumpkin (squash); 700 ml (24floz) vegetable stock or good-quality bought stock; a squeeze of lime, to taste; 2 tablespoons plain (all-purpose) flour; ½ teaspoon chilli flakes; a small bunch of dill, finely chopped; 1 fennel bulb, finely chopped; 2 corn cobs, kernels sliced off; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 200 ml (7floz) milk

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

The humble potato has been ruthlessly fired from chowder duty and replaced with the more vivacious butternut pumpkin. Don’t hesitate to reinstate potato if you have some to hand – 500g (1lb2oz) will do nicely – to produce a slightly milder soup.

Ingredients

1 small butternut pumpkin (squash)
40 g (1½ oz) butter

Starter
Soup
Vegetarian

Method

Cut the pumpkin in half lengthways and scoop out the seeds. Peel and chop the flesh into large cubes.

Melt the butter in a large, deep saucepan. Add the chopped onion, fennel, carrot and garlic, and cook gently for 10 minutes, stirring often, until softened but not coloured. Add the chilli flakes and flour and stir for 1 minute, then add the pumpkin and stock. Bring to the boil, then re