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Roasted Pumpkin Soup With Stilton Bread

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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 ounce 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.

  • 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.
  • Tell us what you think