Roasted Pumpkin Soup With Stilton Bread
A community recipe by cupcake chaosNot tested or verified by Nigella.com
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Preheat the oven to 220°C/gas 7. Place the pumpkin, tomatoes and onion in a roasting tin, tuck in the rosemary and drizzle on the oil. Roast for 40 minutes until slightly blackened. Leave to cool. Meanwhile, sift the flours into a mixing bowl and add the bicarbonate of soda. Stir in the cheese cubes and enough buttermilk to make a soft dough. Turn the dough out onto a floured board and knead lightly. Shape into a round loaf and score a cross into the top. Place the loaf on a lightly greased baking sheet. Cook in the preheated oven (still at 220/gas 7) for 35 minutes until brown. Just before the end of the cooking time, sprinkle on the crumbled Stilton. Once the vegetables are cool blend them until smooth with the vegetable stock. Season with salt and freshly ground pepper. Pour the soup into a saucepan and heat through. Stir in the double cream, making sure that the soup does not boil. Serve a bowl of soup with a hunk of the Stilton bread.
Preheat the oven to 220°C/gas 7. Place the pumpkin, tomatoes and onion in a roasting tin, tuck in the rosemary and drizzle on the oil. Roast for 40 minutes until slightly blackened. Leave to cool. Meanwhile, sift the flours into a mixing bowl and add the baking soda. Stir in the cheese cubes and enough buttermilk to make a soft dough. Turn the dough out onto a floured board and knead lightly. Shape into a round loaf and score a cross into the top. Place the loaf on a lightly greased baking sheet. Cook in the preheated oven (still at 220/gas 7) for 35 minutes until brown. Just before the end of the cooking time, sprinkle on the crumbled Stilton. Once the vegetables are cool blend them until smooth with the vegetable broth. Season with salt and freshly ground pepper. Pour the soup into a saucepan and heat through. Stir in the heavy cream, making sure that the soup does not boil. Serve a bowl of soup with a hunk of the Stilton bread.
Introduction
A lovely warming, comforting autumnal soup and delicious stilton bread to go with.
A lovely warming, comforting autumnal soup and delicious stilton bread to go with.
Ingredients
Serves: 4-6
Metric
Cups
For the Soup
- 750 grams pumpkin (peeled and cut into chunks)
- 6 large tomatoes (halved)
- 1 onion (thickly sliced)
- 5 cloves garlic (peeled)
- 4 sprigs fresh rosemary
- 4 tablespoons olive oil
- 600 millilitres vegetable stock
- salt
- black pepper (freshly ground)
- 2 tablespoons double cream
For the Stilton Bread
- 225 grams wholemeal flour
- 225 grams plain flour
- 1½ teaspoons bicarbonate of soda
- 115 grams stilton cheese (cubed, plus a little extra for crumbling)
- 425 millilitres buttermilk
For the Soup
- 26½ ounces pumpkin (peeled and cut into chunks)
- 6 large tomatoes (halved)
- 1 onion (thickly sliced)
- 5 cloves garlic (peeled)
- 4 sprigs fresh rosemary
- 4 tablespoons olive oil
- 21 fluid ounces vegetable broth
- salt
- black pepper (freshly ground)
- 2 tablespoons heavy cream
For the Stilton Bread
- 7⅞ ounces whole wheat flour
- 7⅞ ounces all-purpose flour
- 1½ teaspoons baking soda
- 4 ounces stilton cheese (cubed, plus a little extra for crumbling)
- 15 fluid ounces buttermilk
Method
Roasted Pumpkin Soup With Stilton Bread is a community recipe submitted by cupcake chaos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Simey1980 on 30th April 2021
Show more commentsI made this today and it is very delicious. The tomatoes are a great addition, and the roasting just gives the whole thing so much depth and dimension