Smooth winter squash soup with corners croutons

Serves 6



  • 28g butter

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 190g canned pumpkin

  • 1 can chopped tomatoes

  • 24 Sweet Chili Corners


  • 42g butter, melted

  • 2 tbsp grated Parmesan

  • 2 cloves garlic, minced

  • 2 tbsp minced parsley

  • 18 Sea Salt Corners


To make the soup, put the butter in to a large saucepan and melt it over a low heat. Add the onion and garlic and cook for about 8 minutes, stirring often, until the onion is very soft and beginning to brown a little. 

Stir in the pumpkin, tomatoes, and 24 Corners. Increase the heat to medium-high and bring the soup to a simmer. Adjust heat to maintain the simmer and let the soup cook for 20 minutes. Let cool for 5 minutes. 

Puree the soup until very smooth in a blender or food processor, the put it back into the saucepan and rewarm it.

While the soup is cooking, make the croutons. Preheat oven to 175 degrees C. In a small bowl, stir together the melted butter, Parmesan, garlic, and parsley. Use a brush to coat the 18 Corners with the butter mixtures and set them on a baking tray in a single layer. Bake until lightly browned, 3-5 minutes.

Serve the soup hot, along with croutons, for eating alongside or crumbling into the soup.

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