Pumpkin & Kumara Soup

Ingredients:

1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1 inch (2.5 cm) dice.
1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs).
1 oz (25 g) butter.
1 medium onion, peeled and finely chopped.
10 fl oz (275 ml) whole milk.
11/4 pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder.
1 teaspoon melted butter, for the sweetcorn.
salt and freshly milled black pepper. 

Directions:

This is a very fine combination: the soft, velvety texture of the pumpkin makes the soup deliciously creamy and the toasted sweetcorn provides contrasting flavour and some crunch. 

Serves 6