Roasted Pumpkin Soup With Blue Cheese Bread

May 08, 2023May 8, 20230 2
Roasted Pumpkin Soup with Blue Cheese Bread, A Hearty and Comforting Meal
in Soup

Prep

25 min

Cook

1 hour

Ready In

1 hour 25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 2/3 lbs pumpkin , peeled , cut into chunks
6 large tomatoes , halved
1 onion , thickly sliced
4 -5 garlic cloves , peeled
4 fresh rosemary sprigs
4 tablespoons olive oil
2 1/2 cups vegetable stock
salt & freshly ground black pepper
2 tablespoons heavy cream ( optional )
8 ounces whole wheat flour
8 ounces plain flour
1 1/2 teaspoons bicarbonate of soda
4 ounces blue cheese , cubed , plus a little extra for crumbling
1 1/4 - 2 cups buttermilk

Nutrision Information

Servings Per Recipe
4
Calories
370
Sugar
10g
Fat
16g
Roasted pumpkin soup with blue cheese bread is a hearty and comforting meal that is perfect for cold and rainy weather. The warm and creamy soup has a deep and rich flavor from roasting the vegetables with fresh rosemary and garlic. The blue cheese bread is a delicious and tangy addition that perfectly complements the soup. This meal is a perfect example of a comfort food that not only tastes great but also provides several health benefits that nourish and support the body. Whether you are looking to warm up on a chilly day or enjoy a comforting meal with your loved ones, roasted pumpkin soup with blue cheese bread is an excellent choice.

Instructions

1.Preheat the oven to 375°F (190°C)
2.In a large roasting pan, spread the pumpkin chunks, halved tomatoes, onion slices, and peeled garlic cloves. Add fresh rosemary sprigs and drizzle with olive oil. Season with salt and freshly ground black pepper and toss well.
3.Roast in the oven for about 45 minutes, or until the vegetables are soft and caramelized.
4.Transfer the roasted vegetables to a blender or food processor and blend until smooth.
5.Pour the blended vegetable mixture into a large pot and add vegetable stock. Stir well and bring to a simmer.
6.Cook for about 10 minutes, stirring occasionally. If the soup is too thick, add more vegetable stock until you reach your desired consistency.
7.Add heavy cream and stir well.
8.For blue cheese bread, preheat the oven to 400°F (200°C). In a large bowl, whisk together the whole wheat flour, plain flour, bicarbonate of soda, and cubed blue cheese. Gradually add buttermilk, stirring until the dough comes together.
9.Knead the dough on a floured surface and shape into a round loaf.
10.Place the bread loaf on a baking sheet and bake in the oven for 25-30 minutes, or until golden.
11.Serve the roasted pumpkin soup hot, garnished with crumbled blue cheese and a slice of blue cheese bread.

PROS

The roasted pumpkin soup is hearty and comforting, packed with warm spices and creamy pumpkin flavor.
The blue cheese bread is a delicious addition with a tangy, cheesy flavor that complements the soup perfectly.

This meal is perfect for cold and rainy weather, as it provides warmth and comfort to the body and soul.

CONS

The blue cheese bread may be too tangy or strong-smelling for some people’s taste buds.
It is also high in calories and should be enjoyed in moderation.

The pumpkin soup takes some time to prepare, roast, and blend, so it may not be a quick or easy meal to make.

HEALTH & BENEFITS

Pumpkin is a low-calorie vegetable that is rich in antioxidants, vitamins, and minerals, including vitamin A, vitamin C, and potassium. It may improve eye health, boost the immune system, and support heart health.
Whole wheat flour is a good source of dietary fiber, protein, and B vitamins, which may reduce the risk of chronic diseases and support healthy digestion.
Blue cheese is a good source of calcium, protein, and vitamin K2, which may support bone health and blood clotting.

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