Pumpkin soup with salsa

Pumpkin soup with tomato, corn and coriander salsa (prep time 15 mins)

50g butter

6 shallots, chopped

750g peeled and deseeded pumpkin (or butternut squash) chopped

250g sweetcorn kernels fresh or frozen (defrosted)

600ml hot vegetable stock

Juice 1 lime

Salt and freshly ground black pepper

For the salsa

A small knob butter

1 tbsp sunflower oil

4 tbsp sweetcorn kernels, fresh or frozen (defrosted)

2 tomatoes skinned, deseeded and diced

2 tbsp coriander leaves

Zest 1 lime

4 tbsp Wensleydale cheese or feta

Heat the butter in a pan, add the shallots, cook for 10 minutes covered.Add the pumpkin, sweetcorn and the stock. Bring to simmering point, reduce the heat and gently cook, partially covered, for 30-35 minutes.

For the salsa, heat the butter and oil together. When sizzling add the sweetcorn, for 7-8 minutes. Cool; mix with the other salsa ingredients.

Whiz the soup in a blender until smooth. Reheat adding the lime juice and seasoning.

Ladle into warm bowls and add a spoonful of salsa.

to each one.