Roast Pumpkin Soup With Cheese And Garlic Rolls

Roast Pumpkin Soup With Cheese And Garlic Rolls

Posted 2017-07-05 by Naomi follow
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.
[Image1 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.
  • [Image2 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.
  • [Image7 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.
  • [Image6 Make the dough, roll and bake]
  • Bake for 15 - 18 minutes until the rolls sounds hollow when tapped.
  • Cool on a wire rack.
  • [Image5 These rolls smell delicious while baking]

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

  • For more of my recipes visit [Link http://recipeyum.com.au/cookbook/108127/ Naomi's recipes]

    Categories
    #pumpkin
    #roast
    #soup
    #entree
    #lunch
    #dinner
    #easy
    #family
    #kids
    #low_fodmap_
    #gluten_free
    #lactose_free
    #vegetarian

    %recipeyum
    228785 - 2023-07-17 10:45:11

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
    Copyright 2022 OatLabs ABN 18113479226