this is a very simple vegetarian soup but also one that surprised me. the heart of it is a mix of pumpkin (or squash) and sweetcorn, plus shallots fried in butter and some fresh lime juice for a bit of zing. plus a great salsa topping.
i was worried the soup would be too sweet (something i often find with sweetcorn dishes) or that i would be craving spice but as i was intrigued by the salsa i pushed on. the surprise was that while the soup was sweet, it was also very savoury. i think that was at least partly due to my choice of my favourite crown prince pumpkin which has a lovely depth of flavour compared to some squashes or pumpkins, so choose carefully if you fancy making this. i think the flavour was also improved by my use of (leftover) roasted pumpkin, although the recipe stipulates raw.
having said that, i think the the salsa is where it gets really interesting. sweetcorn kernels are fried in a little butter-oil mix until they begin to brown and caramelise (so delicious!). this extra sweetness is then offset by some chopped tomato, lime zest, coriander and salty feta cheese. it works fabulously well and turns this into something a little bit special.