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