Pumpkin Soup & Crusty Bread

Ingredients 

• I packet Tummy Chuckles Crusty Bread or Sourdough Bread Mix.

For soup:

• ½ pumpkin
• 2 carrots
• 1 small sweet potato
• 1 tbsp of olive oil
• 1 brown onion, chopped
• 2 garlic cloves, peeled
• 3–4 cups vegetable or chicken stock
• Optional: ½ tsp cumin or a pinch of chilli flakes for extra warmth
• 200ml cream or coconut milk
• 1 tsp paprika
• Salt and pepper to taste
• herbs to garnish

Method

Mix & leave bread mix to prove. Continue with soup.

1. Prepare the vegetables

Preheat the oven to 200°C. Peel and chop the pumpkin, carrots and sweet potato into similar-sized pieces so they roast evenly.

2. Season and roast

Place the pumpkin, carrot and sweet potato on a baking tray. Add the olive oil, paprika, salt and pepper, then toss until everything is lightly coated.

For extra flavour, add the chopped onion and whole garlic cloves to the tray.

Roast for 35–45 minutes, or until the vegetables are soft and slightly golden on the edges. (Bake your bread now)

3. Blend into soup

Transfer the roasted vegetables into a large saucepan. Add 3 cups of stock to start, then blend using a stick blender until smooth.

Add more stock if you want a thinner soup.

4. Add the cream or coconut milk

Stir through the cream or coconut milk and warm gently over low heat. Avoid boiling it once the cream is added.

Taste and adjust with more salt, pepper or paprika if needed.

5. Serve

Ladle into bowls and garnish with herbs. Serve with warm slices of crusty bread for dipping.

Best herbs to garnish with

Fresh parsley, thyme, chives or coriander would all work well. For a cosy winter flavour, I’d choose thyme or parsley.