Name: Corn soup with pumpkin hashbrowns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Corn soup; 1.25 litre chicken stock; 420 gram can creamed corn; 420 gram can sweet corn kernels, drained; 2 tablespoon salt-reduced soy sauce; 1 tablespoon finely grated fresh ginger; 150 gram shaved ham, shredded; 4 green onions, thinly sliced; Pumpkin hashbrowns; 850 gram pumpkin, peeled, coarsely grated; 2 eggs, lightly beaten; 1/4 cup plain flour; 2 tablespoon vegetable oil; 30 gram butter

Corn soup with pumpkin hashbrowns

Serves 4

Makes 12 Item

Prep

15M

Cook

15M

Total

30M

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Ingredients

Corn soup

1.25 litre chicken stock

420 gram can creamed corn

420 gram can sweet corn kernels, drained

2 tablespoon salt-reduced soy sauce

1 tablespoon finely grated fresh ginger

150 gram shaved ham, shredded

4 green onions, thinly sliced

Pumpkin hashbrowns

850 gram pumpkin, peeled, coarsely grated

2 eggs, lightly beaten

1/4 cup plain flour

2 tablespoon vegetable oil

30 gram butter

Method

Corn soup

1.Combine stock, creamed corn, corn kernels, soy and ginger in a large saucepan. Bring to the boil over moderately high heat. Reduce heat; simmer uncovered for 5 minutes.

2.Stir in ham and onion. Ladle into bowls. Serve with hashbrowns.

Pumpkin hashbrowns

3.Combine pumpkin, egg and flour in a large bowl; season with salt and pepper

4.Heat half the oil and butter in a large frying pan over moderate heat. For each hashbrown, spoon 1/3 cup of mixture into pan and flatten slightly.

5.Cook hashbrowns, 6 at a time, for 3-4 minutes on each side or until golden and crisp. Drain on paper towels. Reheat pan and heat remaining oil and butter between batches.

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Ingredients

Method

Corn soup

Pumpkin hashbrowns

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