Pumpkin and 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 Download This Recipe