Pumpkin soup can sometimes be so bland, with a pinch of curry powder and a tangy apple we give this soup a Pick-Me-Up status.
What you’ll need for 4 persons:
– 1kg peeled, cleaned and diced pumpkin (butternut is ideal)
– 1 onion, diced
– 1 large carrot or a handful of small ones
– 2 good quality (vegetable) stock cubes
– ½ teaspoon Badia curry powder
– 1 tangy apple like a Braeburn
For the rolls:
– 500 gram (wholewheat) flour
– ½ tablespoon yeast
– 1 tablespoon fine sugar
– pinch of salt
– 250 – 300 mls water
Peel, clean and dice the pumpkin, carrots and onion. Try to keep it similar size.
Put a soup pan on the stove, add some Badia olive oil, add the curry powder and onion and gently fry the onion until soft.
Add the pumpkin and carrot, give it a good stir and add about a liter of (boiling) water. Bring itall to the boil and bring it down to a simmer until the vegetables are soft.
Just before the veggies are cooked you can add the peeled and diced apple, this will cook in no time.
Remove the pan from the stove and very carefully wiz up the ingredients with a kitchen blender. Add salt and pepper to taste.
While the soup is simmering you can make your rolls:
add the flour, yeast, sugar and a pinch of salt to a bowl, slowly add the water and knead it into a ball.
Divide the dough into 6 – 8 smaller balls and leave it to prove until doubled in size.
Preheat the over to 200C/ Gas 4. When the oven has reached the required temperature and the dough is ready, place the rolls onto a baking tray with some baking paper.
Bake for about 15 – 20 minutes or until golden brown.