This silky pumpkin-and-sweet-corn soup includes tender dumplings and a spicy kick from ... Stir in vegetable stock, 3 cups ...

Return the soup to the pot and stir in the remaining 3 cups of corn. Cook until the corn is tender, six to eight minutes ...

Then, stir in the corn, heavy cream, and cotija cheese. Puree the soup. While this step isn't required, it's highly ...

Add 1 cup corn kernels and continue to cook until corn ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and ...

Dissolve the cornflour in 1/2 cup water and keep aside. 2. Empty the contents of the corn tin into a saucepan ... Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. 6 ...