Salty

Pumpkin Soup with Oat-Cornmeal Loaf (vegan | gluten-free | low-fat)

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Who really needs a recipe for soup? Nobody! You just boil whatever you want, throw it into in a blender and voila, there’s your soup. Not really a kitchen miracle. Bread on the other hand, now that’s a different kettle of fish. Especially non-wheat bread. That can be a real motherfucker to get right, so I thought I’d throw in a bread recipe to make this post a little more appealing AKA a little less boring.

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It’s obvious from the photo that not only did I overspend on pumpkins for the Halloween party, but that I also had waaaay too much spider web leftover. I hate preserving items in storage for x amount of years. I’m one of those people that prefers to put it all on display. That might be the reason why everyone that visits my home labels me as a hoarder – I’m only a hoarder when it comes to teasets! I just like to exhibit everything I own otherwise why buy it if it’s not being put to use at least ninety percent of the year. Ok, maybe ninety is a bit of a stretch but you get my point.

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Anyway, so not really a long backstory, I just had too many pumpkins and so I made some soup. Then I made some bread to go with it so that the soup wasn’t too dull.

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Serving size:

Serves 6

 

Ingredients for soup:

  • 1kg chopped raw pumpkin
  • 1 onion
  • 3 garlic cloves
  • 2 bay leaves
  • 2 tbsp rapeseed oil

Ingredients for bread:

  • 200g oat flour
  • 200g cornmeal
  • 250ml soya milk
  • 1tbsp vinegar
  • 1 ½ tsp baking powder

 

Method:

  1. Preheat oven to 180C.
  2. For the soup, pan fry the pumpkin, onion and garlic until tender.
  3. Add 750ml water and bay leaves and allow to simmer for a further 10 minutes.
  4. Remove the bay leaves and blend in a food processor to a smooth velvety puree.
  5. Add salt and pepper to taste.
  6. For the bread, add the vinegar to the soya milk and leave to curdle.
  7. Combine the dry ingredients before pouring in the curdled milk to make a course, stiff batter.
  8. Season with salt and pepper before pouring into a greased loaf tin.
  9. Bake for 25 minutes and serve.

 

Smother the bread with plenty of butter before dunking into the rich, heart-warming, orange autumnal soup. Sprinkle with the pumpkin seeds remaining from the vegetable.

 

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