Pumpkin and Pepper Soup with Soda Bread
Cozy Up with Pumpkin and Pepper Soup & Seeded Soda Bread: The Perfect Autumn Warmers
As the days get shorter and the temperatures drop, there’s nothing quite like a hearty bowl of soup to warm you from the inside out. This Pumpkin and Pepper Soup with Seeded Soda Bread is a delightful combination of flavors and textures, perfect for a comforting lunch, a light dinner, or a cozy weekend treat. It’s a celebration of autumn produce, bringing together the sweetness of pumpkin, the smoky depth of roasted red peppers, and the satisfying crunch of a homemade seeded loaf.
This recipe isn’t just about deliciousness; it’s about embracing simple, wholesome ingredients. We’ve opted for oat milk for a creamy texture and plant-based goodness, and the stone-ground white flour in the soda bread adds a lovely rustic flavor. The seeds aren’t just for decoration; they provide a wonderful nutty flavor and satisfying bite.
What makes this soup special?
- Flavorful Combination: The sweetness of pumpkin beautifully complements the smoky roasted red peppers.
- Homemade Soda Bread: Forget store-bought! This seeded soda bread is surprisingly easy to make and elevates the entire meal.
- Versatile: Perfect as a starter, a light lunch, or a comforting dinner.
- Plant-Based Option: Easily enjoyed by those following a vegan or plant-based diet.
Tips for Success:
- Roasting the Peppers: Don’t skip roasting the red peppers! It intensifies their flavor and adds a lovely smokiness to the soup.
- Blending: For a super smooth soup, use an immersion blender directly in the pot. Alternatively, carefully blend in batches in a regular blender.
- Seed Selection: Feel free to experiment with different seeds in the soda bread – sunflower, pumpkin, flax, or chia seeds all work well.
- Spice it Up: Add a pinch of chili flakes or a dash of smoked paprika for a little extra warmth.
Frequently Asked Questions:
Q: Can I use butternut squash instead of pumpkin?
A: Yes, butternut squash is a great substitute for pumpkin in this recipe.
Q: Can I make the soda bread ahead of time?
A: Absolutely! The soda bread can be made a day ahead and stored in an airtight container. Reheat slightly before serving.
Q: Is this soup suitable for freezing?
A: Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.
Q: Can I use pre-made roasted red peppers?
A: Yes, if you’re short on time, you can use jarred roasted red peppers. Just make sure to drain them well.
Q: What kind of oil is best for this recipe?
A: Olive oil or a neutral vegetable oil works well for sautéing the onion and celery.
We hope you enjoy this comforting and flavorful Pumpkin and Pepper Soup with Seeded Soda Bread! It’s a perfect way to embrace the cozy vibes of autumn.
Pumpkin and Pepper Soup with Seeded Soda Bread
Ingredients
- 300 g strong white flour preferably stone-ground
- 200 g rye or wholemeal flour
- 1/2 cup sunflower or pumpkin seeds plus extra for decoration
- 340 ml oat milk
- 60 ml lemon juice
- 2 tsp baking powder
- 1 tsp salt
- 2 medium red onion finely chopped
- 2-3 stems celery finely chopped
- 1 Tbsp oil optional
- 1 Tbsp tomato puree
- 1/4 cup white wine or vermouth
- 1 medium pumpkin
- 4 medium roasted red peppers
- 1.5 liters vegetable stock or water
- to taste salt and pepper
Instructions
- Preheat oven to 200°C (400°F). For the soda bread, combine flours, seeds, baking powder, and salt in a bowl. Add oat milk and lemon juice, mix until just combined. Knead lightly and form into a round loaf. Place on a baking tray and bake for 30-35 minutes, or until golden brown.
- While the bread is baking, heat oil in a large pot over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
- Add tomato puree and cook for another minute. Add pumpkin and roasted red peppers, and vegetable stock. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until pumpkin is tender.
- Carefully blend the soup with an immersion blender or in a regular blender until smooth. Season with salt and pepper to taste.
- Serve hot with a slice of seeded soda bread.
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