Roasted Pumpkin Soup With Blue Cheese Bread Recipe

Name: Roasted Pumpkin Soup With Blue Cheese Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 23 lbs pumpkin, peeled, cut into chunks; 6 large tomatoes, halved; 1 onion, thickly sliced; 4 -5 garlic cloves, peeled; 4 fresh rosemary sprigs; 4 tablespoons olive oil; 2 ½ cups vegetable stock; salt & freshly ground black pepper; 2 tablespoons heavy cream (optional); 8 ounces whole wheat flour; 8 ounces plain flour; 1 ½ teaspoons bicarbonate of soda; 4 ounces blue cheese, cubed, plus a little extra for crumbling; 1 14-2 cups buttermilk

Servings: persons

1 23 lbs pumpkin, peeled, cut into chunks
6 large tomatoes, halved
1 onion, thickly sliced
4 -5 garlic cloves, peeled
4 fresh rosemary sprigs
4 tablespoons olive oil
2 ½ cups vegetable stock
salt & freshly ground black pepper
2 tablespoons heavy cream (optional)
8 ounces whole wheat flour
8 ounces plain flour
1 ½ teaspoons bicarbonate of soda
4 ounces blue cheese, cubed, plus a little extra for crumbling
1 14-2 cups buttermilk

1
Preheat the oven to 425F
2
Place the pumpkin, tomatoes and onion in a roasting tin, tuck in the rosemary and drizzle on the oil.
3
Roast for 40 minutes until slightly blackened.
4
Leave to cool.
5
Meanwhile, sift the flours into a mixing bowl and add the bicarbonate of soda.
6
Stir in the cheese cubes and enough buttermilk to make a soft dough.
7
Turn the dough out onto a floured board and knead lightly.
8
Shape into a round loaf and score a cross into the top.
9
Place the loaf on a lightly greased baking sheet.
10
Cook in the preheated oven for 35 minutes until brown.
11
Just before the end of the cooking time, sprinkle on the crumbled cheese.
12
Once the vegetables are cool blend them until smooth with the vegetable stock.
13
Season with salt and freshly ground pepper.
14
Pour the soup into a saucepan and heat through.
15
Stir in the cream, making sure that the soup does not boil.
16
Serve a bowl of soup with a chunk of the bread.

1177

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 23 lbs pumpkin, peeled, cut into chunks, 6 large tomatoes, halved, 1 onion, thickly sliced, 4 -5 garlic cloves, peeled, and more.

Yes, Roasted Pumpkin Soup With Blue Cheese Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Pumpkin Soup With Blue Cheese Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions