Freshly baked rolls with a delicious soup is the perfect combination. The pumpkin is roasted until caramelised before cooking with herbs. The cheese and garlic bread tastes as good as it smells and is great dipped in the soup.
This family favourite is tasty, can be made ahead and frozen.
Comforting pumpkin soup and hot garlic cheese rolls
Ingredients For the roast pumpkin soup 1.5 kg pumpkin, skin removed, cut into 3 cm cubes
2 large potatoes, cut into 3 cm cubes
1 tsp cayenne pepper, optional
Salt and pepper, to season
3 cloves garlic, crushed (exclude for low FODMAP)
1 small onion, diced (exclude for low FODMAP)
1 tbsp curry powder (I use Keen's Traditional)
1 tbsp dried oregano
2 cups of water
For the cheese and garlic rolls 3 cups plain flour (gluten free, if required)
2 1/4 tsp bicarb soda
1 tsp cream of tartar
1/2 tsp salt
3 cloves garlic, crushed
1 cup grated cheese (lactose free, if required)
1 1/2 cups milk (lactose free, if required)
Flour, to dust
Method To make the soup
Preheat the oven to 220 degrees. Line 2 baking dishes with baking paper.
In a bowl add the pumpkin, potato, 1 - 2 tbsp olive oil, cayenne pepper, season with salt and pepper and toss to combine.
Place on the baking dishes. Bake for 40 - 45 minutes until the pumpkin is caramelised and potato is cooked through.
Roasting adds extra flavour to the soup
Sauté the onion, garlic with 1 tbsp oil in a large saucepan, until the onion is soft and translucent.
Add the pumpkin, oregano, water, season with salt and pepper and stir. Cook for 5 minutes. Blend the until smooth.
Simmer until the bread rolls are ready.
Blend the soup until smooth
To make the rolls
Reduce the oven to 200 degrees. Line a baking dish with baking paper.
Whisk the flour, bicarb soda, cream of tartar and salt in a bowl to combine.
Add the cheese and garlic and stir to combine.
Add the milk and stir until a dough forms, turn out on a lightly floured bench top and knead for 2 minutes..
Divide the dough into 6 portions, roll into balls and place on a baking dish.
Use a knife and make a cross on each ball and dust with flour.
Make the dough, roll and bake
Bake for 15 - 18 minutes until the rolls sounds hollow when tapped.