"Creamy pumpkin soup with a crunchy, nutty bread for dipping"
Roasted Pumpkin Soup with Walnut Bread
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Prep time 20mins
Cook time 2hrs
Serves or Makes: 6
Recipe Card
Roasted Pumpkin Soup Ingredients
ingredients
- 1 1/2 deseeded and chopped pumpkin
- 400 grams mini sweet peppers
- 200 grams chopped potatoes
- 1 litre vegetable stock
- 70 milliliter single cream
- 1 teaspoons dried chilli flakes
- drizzle of olive oil
- To Taste salt and pepper
- 3 tablespoons pumpkin seeds
Walnut Bread Ingredients
ingredients
- 300 milliliter whole milk
- 125 grams wholemeal bread flour
- 125 strong white bread flour
- 30 grams unsalted butter
- 7 grams instant yeast
- 1 teaspoons brown sugar
- 2 tablespoons warm water
- 1 teaspoons salt
- 100 grams chopped walnuts
Method
Step 1
Start by making the walnut bread. Pour the milk into a pan and bring to scalding point over a medium heat (it may reach this point much sooner than anticipated, so stay close to the hob). Remove the pan from the stove and stir in the sugar and butter. Set aside to cool.
Step 2
Stir together the yeast and warm water to create a smooth paste. In a larger bowl, sift together the flour and salt before adding the egg, the yeast mixture, and about three quarters of the milk mixture. Use a cutlery knife to bring the dough together, adding more milk if it seems a little dry.
Step 3
Turn the dough out onto a lightly floured surface and knead for 5 minutes. Pop it back into the mixing bowl and cover with a damp tea towel or sheet of lightly oiled cling film. Leave the bowl in a warm, draught free area for approximately one hour.
Step 4
Chop the walnuts into small pieces and scatter them across your worktop. Tip the dough onto the walnuts and gently knead them together for two minutes. Place the dough in a 450g-500g loaf tin, cover in the same manner as before, and leave to rise for a further 25 minutes. Meanwhile, preheat the oven to 200C/180C(fan)/gas mark 6.
Step 5
Bake the bread in the oven for 30-40 minutes. Leave on a rack to cool whilst you get your soup on the go.
Step 6
Dice the pumpkin, potato and peppers, discarding the pumpkin stalk but retaining the seeds. You can leave the skin on for this step as it will soften in the oven. Scatter the chopped vegetables over a baking tray before drizzling with olive oil and sprinkling with dried chilli flakes. Roast in the oven for 90 minutes at 200C/180C(fan)/gas mark 6.
Step 7
Meanwhile, heat a little olive oil in a pan and add the pumpkin seeds. Fry for two minutes, stirring intermittently, until the seeds are puffed up and toasted.
Step 8
When the vegetables are ready, blitz them in a blender along with the vegetable stock and cream. Pour the soup into a pan over a low heat and season with salt and pepper. Serve with a sprinkling of toasted pumpkin seeds and a hunk of walnut bread.