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Roast Home Grown Pumpkin Soup with Wintery Dipping Bread

 Roast Home Grown Pumpkin Soup with Wintery Dipping Bread

Many thanks to The Home Grown Country Life for this delicious recipe!

I decided this year to have a winter warmer pumpkin party to make good use of my bumper pumpkin harvest. We had a bonfire, wine, damper and soup of course. It ended up being so much fun and turned out to be a great way to feed 30 people for next to nothing. Best of all most of it was grown in my very own backyard and was totally organic.

Everybody says that their Mum makes the ‘best pumpkin soup in the world’ but this recipe will change your mind about that. Its rich and full of winter flavours and after tasting it you immediately want to don flannelette in any form and snuggle on an old armchair in front of a crackling fire where you drift off to sleep reading a book…yes it’s that good.

Roast Home Grown Pumpkin Soup with Wintery Dipping Bread
Everybody says that their Mum makes the 'best pumpkin soup in the world' but this recipe will change your mind about that.
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1416 calories
132 g
66 g
82 g
52 g
20 g
1973 g
2096 g
50 g
0 g
58 g
Nutrition Facts
Serving Size
1973g
Amount Per Serving
Calories 1416
Calories from Fat 725
% Daily Value *
Total Fat 82g
126%
Saturated Fat 20g
101%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 49g
Cholesterol 66mg
22%
Sodium 2096mg
87%
Total Carbohydrates 132g
44%
Dietary Fiber 33g
134%
Sugars 50g
Protein 52g
Vitamin A
3125%
Vitamin C
95%
Calcium
97%
Iron
125%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Soup
  1. 1kg pumpkin - peeled and chopped
  2. 3 cloves of garlic peeled
  3. 1 brown onion - peeled and quartered
  4. Fresh thyme - chopped
  5. Olive oil
  6. Chicken stock (approx 3 cups)
Wintery Dipping Bread
  1. 1 breadstick
  2. 1 tablespoon seeded mustard
  3. 3 teaspoons thyme - finely chopped
  4. 1/2 cup grated parmesan
  5. 1/4 cup olive oil
Soup
  1. 1. Place the pumpkin, onion and garlic on a baking tray. Drizzle with olive oil and season. Bake at 180 degrees until soft and slightly starting to brown at edges then remove from oven.
  2. 2. Blend the ingredients together, adding one cup of stock at a time (add more or less depending on preferred consistency). Transfer the soup to a saucepan. Add the chopped thyme and season to taste.
Bread
  1. Thinly slice the breadstick and lay the slices flat on a baking tray. Mix the oil, seeded mustard, thyme and parmesan together in a bowl and spoon out even amounts onto each slice of bread. Spread the mixture onto the bread so it is even and bake in the oven (180 degrees) until lightly browned. Season with salt and pepper if needed.
beta
calories
1416
fat
82g
protein
52g
carbs
132g
more
Adapted from The Home Grown Country Life
About The Garden Magazine http://www.aboutthegarden.com.au/
Recipes: Garden 2 Kitchen How to Grow Pumpkin

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