Pumpkin and Sweet Corn Soup

Posted by Dominica Malcolm on February 19, 2008

Yes it’s that time again, for me to post yet another recipe of my own concoction. This one is quite simple, really.

Ingredients
1/2 Butternut pumpkin
1 450g can creamed corn
salt and pepper
5 cups water

Method
1. Chop up the pumpkin and remove skin. Put in microwave safe container and cook for 4 minutes or until soft. Remove from microwave and mash well.

2. Empty pumpkin, creamed corn and water into medium pot, adding salt and pepper to taste. Cook for 20 minutes or until you’re happy with the consistency.

Serves ~ 4

Bio
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Dominica Malcolm

Editor at Solarwyrm Press

Dominica has a strong interest in exploring diversity in media, seeing people subverting corporate control of creativity through crowdfunding and indie publishing, and spending as much time as she can travelling the world and discovering culture. This is what she most regularly blogs about. In her spare time, Dominica is primarily focused on long-form improv theatre, and writing and publishing speculative fiction. You can find links to some of her free and published stories and screenplays on her writing page, or check out her pirate time-travel novel Adrift. Though born and raised in Australia to American parents, Dominica lived in Kuala Lumpur, Malaysia, between 2008-2014, until she moved to the San Francisco Bay Area. She also has a background in web programming, filmmaking, and stand-up comedy. For more information, check out her about page, or any of the specific pages about her various creative pursuits in the links at the top of the page.