Hello lunch.
You look so delightful. And pumpkiny. I like you a lot.
And bread! Who is the heathen who would do soup without bread? Begone with you. There are laws in the universe, and “soup must always be accompanied by bread” is one of them. Don’t mess with universe laws, man. You stay out of trouble that way.
My bread recipe is here, only I used 3.5 cups wholemeal flour and 1/2 cup of multigrain mix. the rest is all the same. It’s quite a dense loaf, but good for soupy things.
Roasted Pumpkin Soup
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1kg pumpkin, diced and roasted for 20-30 minutes
- 1-2l stock (depending on how watery your pumpkin is)
- salt and pepper
- dash of cream to add at the end.
Directions
Step 1 | |
In a large pot, saute the onion until translucent. Add garlic and saute 1 minute. | |
Step 2 | |
Add pumpkin and stock to just come up to the same level as the pumpkin. Simmer 20 minutes to allow the flavours to get jiggy with it. | |
Step 3 | |
Blend with a stick blender, or in a jug blender (in batches) ascertain the thickness of your soup and add stock until the right consistency is reached. I like mine quite thick but loose. Season. | |
Step 4 | |
Serve with a dash of cream and wholegrain bread. |
Sophie Nech says
That Pumpkin Soup looks like Goodness in a Bowl! I haven’t made Pumpkin Soup in a while and it suits my Lent requirements at the moment – no meat, eggs or dairy (I could add a dash of soy milk or forgo Step 4 all together). I’m liking these posts Stacey 🙂
Veggie Mama says
So pleased you enjoy them! You won’t even notice forgoing step 4 😉
MyBrownPaperPackages says
yum! and hazaar for bread with soup!!!!
Veggie Mama says
Amen!
SarahMac says
Show me the person who goeth without carbs and I will show you an individual disappointed in life. For sooth.
Veggie Mama says
Yeah I find people always comment on my carb intake. and I’m like “have we not moved out of the late ’90s yet?”
Lizzie B says
Snap! I made pumpkin soup for today’s linkup as well! The weather finally cooled down in Melbourne so something warm and hearty was definitely required!
Veggie Mama says
I usually do a thai-inspired one with coconut cream, and am always looking for different ways!
Nikki | Styling You says
Yep that would be me on account of gluten free status etc.
Veggie Mama says
Haha I know, man. I didn’t mean anything by it x
Erica @ Recycled-Fashion.com says
YUUUM
Veggie Mama says
And I made it all in a whizz-bang machine that cooked it, then blended it for me. So yum AND lazy!
Mother Down Under says
Don’t forget the butter!
Soup, bread AND butter! The trifecta!
Diane says
I love all things pumpkin and your bread looks wonderful too.
Lisa @ Greek Vegetarian says
Oh don’t do this to me… I’m going carb-free this week to support my partner who is going meat free for Meat Free Week. This means no bread for me!!!!! (or pumpkin for that matter!) Your soup looks gorgeous though – maybe next week!
Desi Cabrera says
This soup looks delicious, can’t wait to try it. We featured a vegan stew you may want to try, check it out: http://www.miratelinc.com/blog/meatless-monday-with-nourishing-vegan-stew/
Miachel Pruett says
Hot dang.
I’m a sucker for filling, simple soups – and I love the sound of this one.
This week I’m excited to share a new meatless fave: Quinoa Spinach Patties with Oregano! Hope you like ’em. 🙂
rhema says
This is quite similar to my recipe. You’re pics look yummier.
the parenting files - tahlia says
Pumpkin soup is a favourite of mine. And I can wipp one up in under 20 minutes in my thermie, making it even better!!
kitchenriffs says
I love the flavor of roasted pumpkin! And it works particularly well in soup. This look excellent – thanks so much.