Ingredients:

1 large onion, roughly chopped
1 butternut pumpkin, seeds removed & cubed
1 large potato, cubed
8 corn cobs, kernels removed
¼ cup of soy milk
6 cups hot water (mixed with 3t of Massel Chicken style stock)
freshly ground salt & pepper
a dollop of healthy spread or olive oil

Method:

1. Place onion, pumpkin, potato and kernels from 5-6 corn cobs in a large pot.
   
2. Cover with stock, stir and boil for about 15-20 mins until vegies are tender.
   
3. Then blend with soy milk and taste for seasoning.
   
4. When soup is almost ready, preheat overhead grill.
   
5. Place remaining corn kernels in an oven tray.
   
6. Spread out, season and add spread or olive oil.
   
7. Cook under overhead grill until toasted and slightly charred.
   
8. Remove and toss well.
   
9. To serve, pour soup into individual bowls and scatter toasted sweet corn on top.