Pumpkin Soup
How to Make Pumpkin Soup the Easy Way
This deliciously sweet pumpkin soup contrasts wonderfully with the strong flavored blue cheese bread and you can make them simultaneously. If you want to know how to make pumpkin soup, roasting the pumpkin and vegetables, like in the following recipe, is one way to get the most juiciness and flavor from them.
This pumpkin soup recipe contains leek, tomatoes, onion, and garlic for flavor and rosemary for an aromatic taste. The blue cheese bread is just too nice to omit from this pumpkin soup recipe because it is the perfect bread to serve with it. If you are not fond of blue cheese, you could try cheddar or mozzarella, else simply forget the bread, and serve croutons on top of the soup instead, in which case you should puree it first.
This soup can be served pureed or as it is, but pureeing it is a good idea because the flavors in this pumpkin soup recipe really blend nicely when you do so and pureeing also gives a smooth, silky finish to the pumpkin soup and brings out the color.
Vegetable and Pumpkin Soup with Blue Cheese Bread
Ingredients -
1 ½ lbs pumpkin, peeled and diced
½ leek, thinly sliced
6 tomatoes, halved
4 cloves garlic, peeled
4 tablespoons olive oil
4 sprigs rosemary
2 tablespoons heavy cream
½ onion, sliced
2 ½ cups vegetable broth
Freshly ground black pepper
8 oz plain flour
8 oz whole wheat flour
1 ½ teaspoons bicarbonate of soda
1 ¼ to 1 ¾ cups buttermilk
4 oz stilton cheese or blue cheese, cubed
Preparation:
Preheat the oven to 425 degrees F and put the tomatoes, pumpkin, onion, and leek in a roasting tin. Stir in the rosemary and drizzle the oil on top. Roast the mixture for 40 minutes, until a bit blackened, then let the soup cool.
Sift the flours together into a bowl and stir in the bicarbonate of soda and cheese. Add enough of the buttermilk to get a soft dough. Knead the dough lightly on a floured board and shape it into a round loaf. Score a cross in the top and put it on a lightly oiled baking sheet.
Bake the bread for 35 minutes, until it is golden, sprinkling on a little more blue cheese a couple of minutes before the end of the cooking time.
Pour the soup into a pan and heat it through, stirring in the cream and making sure the soup does not reach a boil.
Puree the soup or serve it as it is, adding salt and pepper to taste.
Serve immediately with the warm blue cheese bread on the side.
(Serves 8)
Photo Description:
This delicious pumpkin soup recipe is richly colored and the flavors are very harmonious. It is also easy to make. This classic pumpkin soup is a great example of how roasting the pumpkin before making the soup adds depth to the overall pumpkin soup recipe flavor and boosts every element of the taste. The blue cheese bread in this pumpkin soup recipe is a wonderful addition and if you want to know how to make pumpkin soup, which is going to impress everyone, this is a nice recipe to use.
