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Roast Pumpkin Soup With Cheese And Garlic Rolls

by Naomi (follow)
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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.


Roasted Pumpkin Soup With Cheese And Garlic Rolls
Comforting pumpkin soup and hot garlic cheese rolls

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves: 1 litre soup and 6 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
Olive oil
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.


Roasted Pumpkin Soup With Cheese And Garlic Rolls
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.


Blending the soup
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.
Roast Pumpkin Soup With Cheese And Garlic Rolls Montage
Make the dough, roll and bake

Bake for 15 - 18 minutes until the rolls sounds hollow when tapped.
Cool on a wire rack.


Cheese and garlic rolls
These rolls smell delicious while baking


To serve
Serve the soup with warm cheese and garlic rolls.

For more of my recipes visit Naomi's recipes

Categories
#Pumpkin
#Roast
#Soup
#Entree
#Lunch
#Dinner
#Easy
#Family
#Kids
#Low FODMAP
#Gluten free
#Lactose free
#Vegetarian
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