Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

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

on 17/10/2011

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!!!

For the soup: For 6 people

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


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


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

  1. boeddhamum says:

    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. Ina Gawne says:

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

    • Sophie33 says:

      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. Kat says:

    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. Kim Forni says:

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

    • Sophie33 says:

      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. Carolyn Jung says:

    Mmm, pumpkin on pumpkin! My kind of meal action. 😉

  7. Feta and pumpkin together in a bread — what a perfect combination! This looks delicious, Sophie. I’ll have to try making it with gluten-free flour. Thanks so much for sharing it.

  8. Kath says:

    That bread and soup combination look wonderful. I am glad to see you back blogging.

  9. 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.

    • Sophie33 says:

      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.

  10. I love pumpkin Sophie and this look delicious!! gloria

  11. hi sophie, thx for visiting my blog, i dont have much time blogging and visiting blogs these days, totally occupied by Marc. Hope u r doing well : )

  12. btw, your pumpkin feta bread looks lovely.

    • Sophie33 says:

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

  13. Lane Eades says:

    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.

  14. What a beautiful soup and bread! I love all things pumpkin! I have a large pumpkin at home that I need to roast – it will produce a lot of puree and go into so many different dishes.

    • Sophie33 says:

      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!!

  15. Robin Sue says:

    I could use some of your delicious soup and bread today- it is cold outside! Looks delicious!

  16. Barbara says:

    Sophie, I’m in love with that bread! So unusual…can’t wait to try it.

    • Sophie33 says:

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

  17. Kimberlie says:

    Good post. Its realy nice. Many info help me.

  18. 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

  19. used bucket trucks) says:

    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!

  20. joe says:

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

    • Sophie33 says:

      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 !;)

  21. Tine says:

    Thanks for visiting my blog, Sophie!
    A Belgian foodie! Spreek je ook Nederlands dan? 🙂

  22. Joan Nova says:

    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!

  23. Emily says:

    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!

  24. Sophie, have you come off the gf diet? Lovely looking bread and soup! Hope you’ve been well.. xxx

    • Sophie33 says:

      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!

  25. hotlyspiced says:

    That’s a beautiful looking soup. Great bread to have with it too.

  26. The pumpkin bread with feta looks amazing. Wonderful to go with soup.

  27. YUMMY! This sounds wonderful!

  28. Juliana says:

    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 🙂

  29. Claudia says:

    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!

    • Sophie33 says:

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

  30. rebecca says:

    oh love this awesome recipe as always

  31. Amy says:

    Looks like a wonderful fall meal!

  32. Sally says:

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

  33. Pam says:

    What a wonderful and comforting soup and the bread looks fantastic too!

  34. Delicious recipe combination. I’ll have to try that feta bread for sure. A great accompaniment with soup.

  35. Mmmm.. I love pumpkin anything! That looks so delicious and comforting with a hunk (or two) of home made bread. You are a super cook 🙂

    • Sophie33 says:

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

  36. Shaheen says:

    The feta and pumpkin bread is fantastic. I’d love to try it, but making bread is not my strong point.

    • Sophie33 says:

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

  37. 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!

    • Sophie33 says:

      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!

  38. sophie!!
    there you are. where you been girl?
    love the new look of the blog.
    how are you?

    • Sophie33 says:

      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!

  39. Blond Duck says:

    Sounds delish!

  40. You are a very clever person!

  41. 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.

  42. Chaya says:

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

  43. Kayla says:

    I don’t normally comment on blogs.. But nice post! I just bookmarked your site

  44. FOODESSA says:

    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.


  45. I conceive this web site has some really fantastic info for everyone.

  46. ziabaki says:

    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!

  47. Shaheen says:

    Recipe bookmarked x

  48. Oh my goodness, there’s flavors here I never would have thought to combine and it sounds simply spectacular!

  49. 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

  50. lovenaturalfood says:

    Your bread looks incredible! Yum!

  51. albertocook says:

    This recipe makes very autumn…. I like it.
    bye from Italy

  52. narf77 says:

    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 🙂

  53. narf77 says:

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

  54. Yet another amazing post!

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