Roasted Pumpkin Soup with Seeded Flatbread
Roasted Pumpkin Soup with Seeded Flatbread, easy to make, speedy and a brilliant light lunch!
Ingredients
- 600g pumpkin, sliced
- 25 ml olive oil
- 1 lemon, juice only
- 600ml vegetable stock
- 2 limes, zest and juice
- Salt and pepper
- Almonds
Flatbread
- 325g self raising flour, plus extra for dusting.
- Water to bring together
- 100g plain greek yoghurt
- Pinch of salt
- 15g mixed seeds
- Few sprigs of rosemary
Garnish
- Fried sage
- Pumpkin oil
- Herb oil
- Double cream
- A few toasted mixed seeds
Method
To make the dough, bring the whole lot together with a spoon then tip on to a clean work surface and knead for 1 minute. The dough should be sticky.
Roughly roll it out to about a 20cm oblong on a floured surface. Drizzle in olive oil, stud with rosemary and sprinkle over the seeds.
Carefully transfer the flatbread toa large baking tray and bake for about 12 minutes.
Put the pumpkin on a baking sheet, drizzle in oil, roast for 30 minutes until charred.
Pop the pumpkin in a food processor with the stock, yoghurt, lime juice and zest. Season then blitz the soup until it is smooth, pour into a pan and warm this through.
Spoon this into warm bowls, drizzle with pumpkin oil, cream and seeds.
Ingredients
- 600g pumpkin, sliced
- 25 ml olive oil
- 1 lemon, juice only
- 600ml vegetable stock
- 2 limes, zest and juice
- Salt and pepper
- Almonds
Flatbread
- 325g self raising flour, plus extra for dusting.
- Water to bring together
- 100g plain greek yoghurt
- Pinch of salt
- 15g mixed seeds
- Few sprigs of rosemary
Garnish
- Fried sage
- Pumpkin oil
- Herb oil
- Double cream
- A few toasted mixed seeds
Method
To make the dough, bring the whole lot together with a spoon then tip on to a clean work surface and knead for 1 minute. The dough should be sticky.
Roughly roll it out to about a 20cm oblong on a floured surface. Drizzle in olive oil, stud with rosemary and sprinkle over the seeds.
Carefully transfer the flatbread toa large baking tray and bake for about 12 minutes.
Put the pumpkin on a baking sheet, drizzle in oil, roast for 30 minutes until charred.
Pop the pumpkin in a food processor with the stock, yoghurt, lime juice and zest. Season then blitz the soup until it is smooth, pour into a pan and warm this through.
Spoon this into warm bowls, drizzle with pumpkin oil, cream and seeds.
