Golden Roasted Corn Soup with Crispy Ginger
An original, comforting soup made with roasted corn, potato, leek, and a touch of fresh ginger. It is finished with sautéed corn kernels and pumpkin seeds for texture and an elegant toasted flavor.
Ingredients
- 500 g sweet corn kernels (divided; fresh or congelado)
- 250 g potato (pelada and diced)
- 180 g leek (solo the parte blanca and verde clara, sliced)
- 120 g yellow onion (chopped)
- 10 g garlic (chopped)
- 20 g fresh ginger (grated, divided)
- 30 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if possible)
- 200 ml coconut milk (without sugar)
- 30 g pumpkin seeds (for decorar)
- 3 g smoked paprika
- 5 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 15 ml lime juice (freshly squeezed)
- 8 g chives (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place 350 g of the corn on a tray, toss it with 1 tablespoon olive oil, half of the smoked paprika, and a pinch of salt. Roast for 15 minutes, stirring once, until lightly browned in spots.
- 2
While the corn roasts, heat a large pot over medium heat. Add the remaining tablespoon of olive oil, the onion, leek, and potato. Cook for 6 to 8 minutes, stirring, until the leek is tender and the onion is translucent.
- 3
Add the garlic and half of the grated ginger. Cook for 1 more minute until fragrant, without letting the garlic burn.
- 4
Add the roasted corn, vegetable broth, remaining smoked paprika, salt, and black pepper to the pot. Bring to a gentle boil, then reduce the heat and cook for 15 minutes, until the potato is fully tender.
- 5
Stir in the coconut milk and cook 2 minutes more. Remove from the heat and blend the soup until very smooth. For an extra-fine texture, strain it if desired. Return the soup to the pot.
- 6
In a small skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes, stirring, until crisp. Remove and set aside.
- 7
In the same skillet, add the remaining 150 g corn and the rest of the ginger. Sauté for 3 minutes until the corn is glossy and lightly caramelized.
- 8
Warm the soup again over low heat without boiling. Add the lime juice and adjust the salt if needed.
- 9
Serve the soup hot and finish each portion with the sautéed corn, toasted pumpkin seeds, and chopped chives.
Chef tips
For deeper flavor, let some of the corn develop darker roasted spots in the oven. If the soup becomes too thick, add a little more hot broth until it reaches your preferred consistency.
Substitutions
You can replace the leek with extra onion. Coconut milk can be swapped for a plant-based cooking cream if you want a less sweet flavor. Pumpkin seeds can be replaced with sunflower seeds for a different crunchy finish.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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