Corn Pumpkin Soup

Ingredients

• 500 g pumpkin flesh (butternut)
• 1 onion
• 2 tbsp butter
• 2 tbsp corn flour
• 1 l vegetable broth (or poultry broth)
• 200 g frozen corn kernels
• Salt
• ground coriander
• chili powder

Instructions

1. 1.

   Cut the pumpkin into cubes. Peel and finely chop the onion. Sauté together with the pumpkin in hot butter in a pot until colorless. Sprinkle in the flour, stir, then pour in the broth. Add the corn, bring to a boil, season with salt, and simmer gently for about 30 minutes until tender. Then blend into a fine creamy consistency. If needed, let it reduce further or add more broth. Season with coriander, salt, and chili.

2. 2.

   Wash, trim, and slice the tomatillos thinly. Rinse the cilantro leaves, remove stems, and shake dry.

3. 3.

   Serve the soup in bowls, garnished with sliced tomatillos and fresh cilantro.