Make this delicious Coconut Roasted Pumpkin Soup with Seeded Spelt Overnight Bread. The bread dough can be made and kept up to 2 days in advance. Feel free to add seeds of choice, try chia seeds, hemp seeds or nuts.
Coconut Roasted Pumpkin Soup with Seeded Spelt Overnight Bread Recipe
Serves 4
Prep time: 20 minutes
Cooking time: 50 minutes
Ingredients:
2 kg piece Kent pumpkin, seeded, skinned & cut into chunks
1 large onion, cut into wedges
4 garlic cloves
1 ½ tsp ground cumin
1 tsp ground nutmeg
2 tbsp olive oil
4 cups (1L) chicken stock
400ml coconut milk
Coriander sprigs, to serve
Toasted coconut flakes, to serve
No knead spelt bread
1 ½ cups (225 g) wholemeal spelt flour
1 ½ cups (225 g) plain flour, plus ¼ cup extra
2 tsp dried yeast
2 tsp sea salt
¼ cup (35 g) sunflower seeds
¼ cup (40 g) pepitas
2 cups (500ml) tepid water
Method:
To make the No knead Spelt bread, sift flours into a large bowl; add yeast, salt, sunflower seeds and pepitas; mix well to combine. Pour in water, then mix until all the flour is incorporated (do not knead). The dough should be wet and soft, so add more water if needed. Cover with plastic wrap and store in the fridge for up to 2 days. When ready to use, remove from the fridge 1 hour before baking. For the soup, preheat the oven to 220c with level 2 steam. Line two baking trays with baking paper. Place pumpkin, onion and garlic onto one tray; sprinkle with cumin and nutmeg; drizzle with olive oil. Toss to coat; spread to single layer.
Roast vegetables for 35-40 minutes or until tender and caramelised. Transfer vegetables to a large saucepan, squeezing out the garlic. Add stock; bring to boil; simmer for 10-15 minutes. Add most of the coconut milk, retaining some for serving. Remove from the heat and cool slightly.
Meanwhile, sprinkle half the extra flour onto the prepared tray and pour the dough on top. Using a spatula, flip the dough, bringing the corners in. It doesn’t have to be perfect – the more imperfections, the better for the crust. Sprinkle the remaining extra flour on top. Put the bread in the oven and bake for 40 minutes, or until golden and crusty. Remove and allow to cool slightly before serving. Use a hand blender to blend the soup until smooth. Ladle into bowls, drizzle with extra coconut milk and sprinkle with coriander and coconut flakes. Serve with warm bread.
Smart Tip:
The bread dough can be made and kept up to 2 days in advance. Feel free to add seeds of choice, try chia seeds, hemp seeds or nuts. Store any leftover soup in an air-tight container in the fridge for up to 3 days.
Recipe from culinary expert Wendy Quisumbing, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
