Pumpkin and Sweetcorn Soup

I was experimenting with pumpkin soup last weekend, and stumbled across a really nice combination - pumpkin and sweetcorn.  I can't remember the exact quantities, but I'd say there was probably close to two parts pumpkin to one part sweetcorn.

Ingredients (measurements approximate)
1kg ripe pumpkin (Kent or butternut are both good), chopped into chunks
500g frozen sweetcorn kernels, left out for a few hours to defrost, then drained
3 spring onions (or 1 brown onion), chopped
1-2 cloves garlic, minced
Stock (powdered is fine - I used Vegeta)
Chilli powder (optional)

Saute spring onions and garlic in a small amount of oil in a large pan.  Add pumpkin and stock (just enough to cover the pumpkin - probably about 3 cups or so).  Cover and simmer for 10 minutes or so or until pumpkin begins to soften.  Add drained sweetcorn, simmer for 10 minutes or so more until all ingredients are tender.  Blitz with a hand blender.  Season to taste.

As long as you haven't added too much stock, the soup should be thick and rich when you've blitzed it.  If too thick, just add more water.  A small amount of chilli adds a nice kick, just don't overdo it.  The great thing about soup is that it's always a work in progress; it's easy to just add more of something else if the flavour's not quite right.