This deliciously sweet pumpkin soup contrasts wonderfully with the strong flavored blue cheese bread and you can make them simultaneously. If you want to know how to make pumpkin soup, roasting the pumpkin and vegetables, like in the following recipe, is one way to get the most juiciness and flavor from them.
- Ready Time :
0 min
Servings
Ingredients
Directions
This pumpkin soup recipe contains leek, tomatoes, onion, and garlic for flavor and rosemary for an aromatic taste. The blue cheese bread is just too nice to omit from this pumpkin soup recipe because it is the perfect bread to serve with it. If you are not fond of blue cheese, you could try cheddar or mozzarella, else simply forget the bread, and serve croutons on top of the soup instead, in which case you should puree it first.
This soup can be served pureed or as it is, but pureeing it is a good idea because the flavors in this pumpkin soup recipe really blend nicely when you do so and pureeing also gives a smooth, silky finish to the pumpkin soup and brings out the color.
- Preheat the oven to 425 degrees F and put the tomatoes, pumpkin, onion, and leek in a roasting tin.
- Stir in the rosemary and drizzle the oil on top.
- Roast the mixture for 40 minutes, until a bit blackened, then let the soup cool.
- Sift the flours together into a bowl and stir in the bicarbonate of soda and cheese.
- Add enough of the buttermilk to get a soft dough.
- Knead the dough lightly on a floured board and shape it into a round loaf.
- Score a cross in the top and put it on a lightly oiled baking sheet.
- Bake the bread for 35 minutes, until it is golden, sprinkling on a little more blue cheese a couple of minutes before the end of the cooking time.
- Pour the soup into a pan and heat it through, stirring in the cream and making sure the soup does not reach a boil.
- Puree the soup or serve it as it is, adding salt and pepper to taste.
- Serve immediately with the warm blue cheese bread on the side.
Courtesy of pumpkinsoup.org