Corn Soup with Zucchini, Lime, and Basil

Instructions

1. 1

   Toast the pumpkin seeds

   Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes. Shake the pan occasionally; once the seeds smell fragrant and begin to pop gently, transfer them to a plate.

   
2. 2

   Briefly sauté the base

   Finely chop the onion, peel the potatoes, and cut them into approximately 1 cm cubes. Heat the olive oil in a pot, add the onion, and sauté for 5 minutes, until softened and lightly golden around the edges. Add the chopped garlic and stir for another 30 seconds.

   
3. 3

   Cook the potatoes and vegetables

   Add the potatoes and vegetable stock to the pot. Bring to a boil, then reduce the heat and cook for 10 minutes. Cut the zucchini into approximately 1.5 cm cubes and add it to the pot along with the corn, salt, and black pepper. Simmer for another 8 to 10 minutes, until the potatoes are tender and the zucchini still holds its shape.

   
4. 4

   Blend part of the soup

   Transfer approximately two-thirds of the soup to a tall container and blend until smooth. Return it to the pot and stir to create a creamy soup with whole pieces of corn and zucchini. If it is too thick, stir in 50 ml of hot water.

   
5. 5

   Season and serve

   Turn off the heat. Stir in the lime juice and chopped basil. Taste: the soup should be creamy, pleasantly tangy, and adequately seasoned; if the lime flavor is pronounced, mellow it by stirring in another 50 ml of hot water. Serve hot, sprinkled with the toasted pumpkin seeds.