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Roasted pumpkin soup with stilton bread

From Just For Starters
This rich, thick vegetable soup goes well with freshly-made tasty Stilton bread

Roasted pumpkin soup with stilton bread

Method

1. Preheat the oven to 220°C/gas 7. Place the pumpkin, tomatoes and onion in a roasting tin, tuck in the rosemary and drizzle on the oil. Roast for 40 minutes until slightly blackened. Leave to cool.

2. Meanwhile, sift the flours into a mixing bowl and add the bicarbonate of soda. Stir in the cheese cubes and enough buttermilk to make a soft dough.

3. Turn the dough out onto a floured board and knead lightly. Shape into a round loaf and score a cross into the top. Place the loaf on a lightly greased baking sheet.

4. Cook in the preheated oven (still at 220/gas 7) for 35 minutes until brown. Just before the end of the cooking time, sprinkle on the crumbled Stilton.

5. Once the vegetables are cool blend them until smooth with the vegetable stock. Season with salt and freshly ground pepper.

6. Pour the soup into a saucepan and heat through. Stir in the double cream, making sure that the soup does not boil.

7. Serve a bowl of soup with a hunk of the Stilton bread.

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Serves: 6

Prep: 25 min
Cook: 1 hr 20 min

Ingredients

Main:

750g pumpkin, peeled, cut into chunks
6 large tomatoes, halved
1 onion, thickly sliced
4-5 garlic cloves, peeled
4 fresh rosemary sprigs
4 tbsp Olive oil
600ml vegetable stock
salt and fresh ground black pepper
2 tbsp double cream

For the stilton bread:

225g wholemeal flour
225g plain flour
one and a half tsp Bicarbonate of soda
115g Stilton cheese, cubed, plus a little extra for crumbling
300ml-425ml Buttermilk