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.
