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    You are in: Home / Recipes / Roasted Pumpkin Soup With Blue Cheese Bread Recipe
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    Roasted Pumpkin Soup With Blue Cheese Bread

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    25 mins

    1 min

    English_Rose's Note:

    This rich, thick vegetable soup goes well with freshly-made tasty blue cheese bread.

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    Units: US | Metric

    For the bread


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

    Ratings & Reviews:


    Nutritional Facts for Roasted Pumpkin Soup With Blue Cheese Bread

    Serving Size: 1 (489 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 517.6
    Calories from Fat 148
    Total Fat 16.5 g
    Saturated Fat 5.3 g
    Cholesterol 16.2 mg
    Sodium 646.0 mg
    Total Carbohydrate 78.9 g
    Dietary Fiber 8.8 g
    Sugars 10.1 g
    Protein 18.2 g

    The following items or measurements are not included:

    rosemary sprigs

    vegetable stock

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