Today was the perfect day for hearty comfort food. Opening the fridge the first ingredients I laid my eyes on were half a pumpkin and a bottle of cream – the decision was made: Creamy Roast Pumpkin and Garlic Soup with home baked bread.
My husband’s first words after tasting the soup were “Rich, but delicious.” A perfect lunch.
half a small pumpkin (honestly, I didn’t weigh it so just judge – about 1-2 kgs)
2-3 large garlic cloves
olive oil for drizzling
2 cups chicken stock (more if using a larger pumpkin)
1 cup cream
1 Tbsp honey
sour cream to serve
- Preheat oven to 220°C.
- Remove skin and pips from pumpkin and slice into thick slices.
- Cut onion in half, without removing skin.
- Place pumpkin, onion and whole garlic cloves onto baking tray.
- Drizzle with oil and sprinkle with salt.
- Roast for 1 hour but begin checking after 45 mins as you don’t want it to caramelise too much.
- Remove from oven and place pumpkin into blender, along with onion flesh. Squeeze squishy garlic out of the skin carefully – you don’t want any of the skin falling in – and add to blender.
- Add 1 cup chicken stock and blend until smooth.
- Pour mixture into a pot, add remaining stock liquid, cream and honey. Stir and reheat gently. Don’t let it boil.
- Garnish with a dollop of sour cream.
Nutty Yoghurt Bread
- Heat the oven to 180°C and lightly grease the loaf tin.
- Combine the flours, salt, bicarb, nuts and seeds in a large bowl.
- Add the oil, yoghurt (or buttermilk) and honey to form a soft dough, adding a little more milk if necessary. You don’t need to knead this bread, but I find that working the final mixture with my hands to form the dough works well.
- Place into the prepared loaf tin and level out the top without squashing it.
- Brush the top with a little milk if you like and sprinkle a few seeds over the top.
- Bake for 1 hour or until done.
- Rest in the tin for a few minutes before turning out onto a wire rack to cool.