Yesterday, I invented 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!!! This soup with the lovely bread aside, is also very lovely enjoyed with a good glass of red wine, of course! MMMMM!
For the soup: For 6 people
For 1 large bread: For 13 people, each 1 thicker slice
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
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 grinned 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 grinned 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.
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!
Testimonial from subscribers who made this lovely combined recipe:
About this post: Raw Vegan Gluten-free Blackberry Caramel Nougat bars! Hannah from the vegan blog Bittersweet said this: ” Oh my goodness, that sounds unbelievably delicious! I may not be able to use home-grown blackberries for mine, but I have no doubt that the end results will still be stunning!!! “ Advertisements
Enjoy, my friends! 🙂
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