Roasted Pumpkin Soup with Seeded Flatbread
Roasted Pumpkin Soup with Seeded Flatbread, easy to make, speedy and a brilliant light lunch! Delicious!
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Cooking tools:
- Oven
- Food processor
- Baking sheet
- Pan
- Spoon
- Mixing bowl
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Rolling pin
- Pastry brush
- Serving bowl
- Ladle
- Stove
- Kitchen timer
Ingredients
- 600g pumpkin, sliced
- 25 ml olive oil
- 1 lemon, juice only
- 600ml vegetable stock
- 2 limes, zest and juice
- Salt
- pepper
- Almonds
- 325g self raising flour, plus extra for dusting.
- Water to bring together
- 100g plain greek yoghurt
- Pinch of salt
- 15g mixed seeds
- Few sprigs of rosemary
- Fried sage
- Pumpkin oil
- Herb oil
- Double cream
- A few toasted mixed seeds
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