Posted in Recipes

Roasted pumpkin, thyme & chorizo soup served with a home- made savoury pumpkin & feta bread!

A divine roasted soup!
A yummy savoury home-made pumpkin, feta & red onions bread
A wonderful food gift!

Yesterday, I made this very tasty soup. I served this tasty soup with a savoury pumpkin & feta bread. You can’t go wrong with this combination. It is like a meal in itself. Lovely to spread some good real butter on the pumpkin & feta slices or toast them, yum! When the bread comes out of the oven, it smells ooh so delicious all over the house!!!
Recipe:

For the soup: For 6 people

For 1 large bread: For 13 people, each 1 thicker slice

Ingredients:

1.For the feta & pumpkin bread:

400 gr pumpkin flesh, peeled, deseeded, threads cut out & cut roughly into smaller chunks

500 gr organic flour

125 ml warm water

125 ml of a fruity extra virgin olive oil ( evoo )

125 ml of milk/ I used semi- skimmed milk

1 sachet of dried yeast/ In Belgium that is 7 gr

1 red onion, peeled & cut into little pieces

2 medium free – range eggs, shaken loose with a fork

1 tablespoon of fresh rosemary, washed, cleaned, pad dry on kitchen paper & cut into little pieces

1 + ½ teaspoon of sea salt flakes, crushed/ I used Maldon sea salt

1 teaspoon of fine sugar / I used coconut blossom sugar

150 gr of sheep’s feta, pad dry on kitchen paper, sliced & cut into little pieces

Extra needed: a silicone bread tin

2. For the soup:

1 white onion: peeled & cut into little pieces

3 cloves of fresh garlic: peeled & finely cut up

1 tablespoon of fresh thyme leaves: rinsed, pad dry on kitchen paper & stalks removed

A spicy cooking chorizo: 150 gr, cut into chunks or into slices, then cut into strips

600 gr fresh pumpkin, peeled, seeds, threads removed & cut into 1 to 2 cm chunks

1500 ml of a good vegetable stock

1 large potato, peeled & cut up into little chunks

Maldon sea salt

Freshly grinded black pepper

Unrefined coconut oil

Method:

To make the pumpkin & feta bread:

1. Preheat your oven to 180°C (350 F) for 10 minutes. I use a fan oven. Accord your oven temperatures to your oven. Place the pumpkin chunks in an oven tray & place in the hot oven. Bake for 20 minutes. Set aside to cool down.

2. Take a large bowl & add the dried yeast. Add the warm water & mix well. Place a clean towel over the top of the bowl & place in a warm place for about 15 minutes until the mix begins to bubble.

3. In another bowl, add the red onion pieces, add the evoo, the milk, de 2 mixed eggs, the rosemary pieces, the sea salt & the sugar too. Add some grinds of freshly grinded black pepper to add some punch!

4. Take a large bowl, add the flour, the yeast mix & the onion mix. Mix well. If necessary, flour your hands & knead until it forms an elastic dough. If you need to, add some extra flour, if the dough is too wet. I needed to do that. Place the dough in the bowl, place a clean towel over the top & place into the warm oven with the door closed, to double in size. This will take 1 and ½ hour.

5. Push the dough in a bit & add the crumbled feta pieces in it, all over the dough. Do the same with the roasted pumpkin pieces. Knead a bit. Place the dough in the silicone bread tin. You don’t need to grease silicon bread tin. Place on an oven rack for stability & bake in the centre of the oven for about 50 minutes in total. The first 20 minutes on 180°C (350 F) & then reduce the temperature to 160°C (320 F) for 30 minutes. The dough will rise & rise & will be browned on top. After 50 minutes, check with a dough pin, to see if it is ready. Place on a wire rack. Leave for about 10 minutes in the bread pan, then take it out & place on a wire rack. Let it cool off a bit or let it cool down completely. This is lovely to savour when it is still a bit warm or is completely cooled down with some good butter on it & is fabulous with this soup.

To make the roasted pumpkin, chorizo & thyme soup:

1. Take a large oven tin & place the pumpkin chunks in 1 layer in it. Scatter the chorizo & the thyme pieces all over it. Add the onion & garlic pieces. Season with Maldon sea salt & grinds of black pepper. Dot with unrefined coconut oil knobs.

Place in the centre of the oven & roast for 15 to 20 minutes on 200°C ( 392 F ). When ready, take out of the oven & set aside.

2. Take a large cooking pot & add a bit of coconut oil. Heat up & add the chorizo oven mix to the pot. Add the potato pieces. Fry for about 5 to 8 minutes.

3. Now, add the stock. Cook for about 10 minutes until the potato pieces are cooked through. Mix or blend the soup for ¾ so that there are pieces of chorizo floating in the soup. Taste the soup. It should taste divine, if not add some grinds of black pepper.

To serve:

Take a soup bowl & add the hot soup. Slice a thick slice of this savoury bread & smear it with butter or minarine & enjoy this festive meal.

After the soup has been eaten, this bread is great enjoyed with a good red wine, like Lineman’s, Bin 50 Shiraz, from Australia! This bread is also yummy toasted & enjoyed with a good autumnal salad &/or with a cheese platter & this tasty wine, of course!

Enjoy, my friends! 🙂   

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

99 thoughts on “Roasted pumpkin, thyme & chorizo soup served with a home- made savoury pumpkin & feta bread!

  1. Great ideas with pumpkin, Sophie!
    I’m gonna try and make the bread into a nice gluten-free one, I’ll let you know
    grtz, Linda

  2. Crumbs. That feta and pumpkin bread already sounds delicious – but with this soup as well? Fantastic. Love the chorizo in the soup. Great balance of textures and interesting flavours in there! Fabulous.

  3. I love pumpkin and all squashes – so delicious! Your bread looks great too – and I think it would convert to Gluten free quite well!

    1. Hey, Ina! 🙂 I am pretty sure that you easily can convert this tasty savoury bread into a tasty gf one! Enjoy the soup as well!

  4. oh, nom nom nom, I love pumpkin soup and pumpkin risotto and pumpkin orsotto (kind of like risotto but with pear barley, I keep meaning to post it but haven’t had the time). But that bread! that bread looks soooo good.

  5. Love love love the bread! What does to shake the egg loose with a fork? (pardon my ignorance, hee hee) Nice soup also!

    1. thanks, girl! I mean that you will have to use a fork & beat the eggs together. You know what I mean? I can’t explain it well in english!

  6. Sophie, you always make the most incredible breads. Soup and bread are a fabulous combination and you’ve made them fabulous with pumpkin and feta. You also get such good butter over there compared to the states.
    Sam

    1. Thanks for the huge compliment about the bread, dear Sam!
      But I disagree about the butter, I think you have also got tasty butters in the USA: organic grass fed cow’s butter, etc.

    1. Hello, Janet! I am fine, thanks!
      Enjoy motherhood, my friend! Recently, I have made a lot of your tasty recipes from your book!

  7. I was very happy to seek out this web-site.I wanted to thanks to your time for this wonderful read!! I positively having fun with every little little bit of it and I have you bookmarked to take a look at new stuff you blog post.

    1. Hello my friend! Here in Belgium, people aren’t used to try & eat pumpkin in sweet desserts etc. they only use it in soup, normally. I know, that is so sad,…:( but I am learning to do more with it! 🙂 Like this perfect combo!!

    1. I thaught that pumpkin & feta would go so well together because the one is harty & the other more a bit salty ,…yum yum yum!

  8. What a beautiful savoury bread, this is very different than most of the sweet pumpkin breads that everyone seems to be posting at the moment. Nicely done!
    *kisses* HH

  9. used bucket trucks) Nice read. I’ve had some trouble subscribing to your RSS feed, though. I had a similar problem on my blog about bucket trucks and it had to do with the blog platform. Anyway, keep up the good work!

  10. Now to actually make it 🙂
    (I mean I read the whole thing…… but as you said one can’t go wrong)

    1. Hello, Joe! It is a bit time consuming, but it is such fun making it & the house smells amazingly as well! Try & you will see,…don’t forget the wine !;)

  11. You tapped into some of my favorite ingredients here…pumpkin and chorizo are a marriage made in heaven and that feta and pumpkin bread sounds delicious!

  12. Oh yum, I’ve been having a love affair with autumnal soups this year and your combination looks fantastic. I can’t wait to try it!

    1. Yes, Celia! I have! I still eat pasta gf! I feel a whole lot better then before. But from time to time, I will still be making gf recipes because it is still a challenge!

  13. Sophie, both pumpkin recipes look great…love the soup and the bread…especially the bread with feta…so tasty.
    Hope you have a wonderful week and thanks for these awesome recipes 🙂

  14. Oh Sophie – this is so evocative of the season. Warming, brimming with sweet and savory flavors – a touch of sweet pumpkins a bit of heat from the sausage. And the moist, dense bread is the perfect accompaniment!

    1. Hello Claudia, all the way from Minnesota!! Thanks but the bread isn’t moist at all, it is dense & apart! 🙂

  15. Really nice combination of ingredients – pumkin soup needs a little spice and creaminess I think.

    1. Hello Kiran! Welcome to my blog & I hope you enjoy this lovely combo!
      Oooh, Now, you are making me to blush! 😉

    1. Hello my friend, all the way from Glasgow! It isn’t that complicated, my friend! You wouldn’t know until you try it!

  16. Oh my, the rosemary feta bread is on my list of “Sophie’s Food File” inspirations that I must try ASAP! I wish you were my next-door neighbor… I would drop by unexpectedly for dinner all the time!

    1. Hello my long time friend! I have missed your tasty & original posts!
      Where have you been???

      I wished you were my next door neighbour too!Kisses!

    1. Hello Dawn! Life did get in my way big time & we moved house! My hubby & I baught our dream house so & I took a lot of vacations too!

  17. Pretty component of content. I just stumbled upon your weblog and in accession capital to assert that I acquire in fact loved account your blog posts. Any way I will be subscribing to your augment and even I success you get right of entry to consistently fast.

  18. That bread caught my eye as I was exploring your blog. I am sure it is delicious and it is also stunning.

  19. You lured me in with the feta and pumpkin bread…my kind of treat for adding temptation in the air.

    My antenna is always opened to new recipes including winter squash or pumpkins ;o)

    Sophie…as usual, thanks for sharing your talents in the kitchen.

    Ciao,
    Claudia

  20. Sophie you are killing me with this post! It is beautiful! Don’t cha just love those Cinderella pumpkins? I cooked one up and sure had a good old fashion frenzy with it. Happy thanksgiving my friend!

  21. Excellent blog here! Also your website loads up very fast! What web host are you using? Can I get your affiliate link to your host? I wish my website loaded up as fast as yours lol

  22. Another amazing recipe! Not vegan but easily veganised and something to sink my teeth into when I am finished this green smoothie challenge. Roll on winter so I can mess about with your wonderful recipes :). Cheers for following Serendipity Farm by the way 🙂

  23. I love this blog! I just dropped you into my rss feed reader to be slobbered over at my leisure 😉

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