I love soup; it does not matter if the weather is 100 outside or there is a thick layer of ice on the ground; I love soup year-round. This is one of my favourite soups. I love to keep this pumpkin soup very simple so as not to lose the flavour of the vegetables. I roast off my vegetables, which brings out the sweetness of the four vegetables that are taking part in this meal.
Pumpkin Soup With French Bread
Print RecipeIngredients
- Pumpkin Soup Ingredients
- 1 butternut squash
- 1 white onion
- 4-5 cloves of garlic, skin on
- Drizzle of vegetable oil
- 2 carrots
- Salt and pepper
- 1 carton of organic vegetable broth
- French Bread Ingredients
- 1 cup of warm water
- 2 tablespoons of raw sugar
- 1 teaspoon of salt
- 1/4 tablespoon of olive oil
- 3 cups of bread flour
- 2 1/2 teaspoon of yeast
Instructions
Pumpkin Soup Instructions
- In your heated oven, put in your prepared vegetables that you have already sliced and peeled; even though I didn’t peel the carrots, drizzle your vegetable oil on them and sprinkle with salt and pepper and bake in your oven at 350 to 375 for 30 minutes.
- While your bread has been baking, you need to pull out your roasted veggies, put them in your saucepan, and get your carton of veggie stock and either a handheld speed mixer or a food processor to puree it all up; add your salt and pepper to taste.
French Bread Instructions
- Put your water in your bread machine, yeast and sugar, let sit for about 10 minutes, add the rest of your ingredients, and set your bread machine setting on dough or pizza dough.
- When that is done, split it out, make 3 french breadsticks, and bake for approximately 30 minutes in an oven of 375 degrees.
- Give them a tap to see if they make that hollow noise, pull out and cool.
- Slice your bread and pour your soup.
