Roasted Pumpkin Soup with Seeded Flatbread
There's nothing better than a warming soup on a cold day and this Roasted Pumpkin Soup is served with home made caraway flatbread. This recipe is easy to whip up in under an hour!
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
- Plastic wrap
Ingredients
- 600g pumpkin sliced
- 25ml olive oil
- 1 lemon juice only
- 400ml veg stock
- 100 ml double cream
- Salt
- pepper
- 325g strong plain flour, plus extra for dusting.
- 125ml warm water
- 3g fast action yeast
- 60ml plain yoghurt
- Pinch of salt
- 25g mixed seeds
- Double cream to drizzle
- Pumpkin oil
- A few toasted seeds
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