1 Onion 1 tbsp olive oil 2 garlic cloves 600 g butter pumpkin without seeds
Salt, black pepper from the mill
1 pinch of Chili powder
1 L vegetable broth
1 can of maize ( 285 g drained net weight )
1 buch fresh coriander
juice of 1/2 lime
Peel the onion, chop finely and sauté in a pan with olive oil. Peel and press the garlic. Dice the butter pumpkin with peel and steam briefly. Season with salt, pepper and chilli powder. Add the vegetable stock, bring to the boil and simmer for 25 minutes.
Drain the corn well in a sieve and add after 15 minutes. Rinse off the coriander, pluck off the leaves, chop coarsely and mix into the soup. Season with salt, pepper and lime juice.