Roasted Pumpkin Soup With Homemade French Bread
This velvety roasted pumpkin soup pairs beautifully with crusty homemade French bread. Roasting the butternut squash, carrots, onion, and garlic brings out a natural sweetness that no amount of stovetop cooking can match. A comforting, beginner-friendly meal you'll want on repeat.
Equipment
- Large rimmed baking sheet
- Large saucepan or stockpot
- Immersion blender or food processor
- Bread machine
- Sharp chef’s knife
- Parchment paper
Ingredients
Pumpkin Soup Ingredients
- 1 medium butternut squash peeled, deseeded, and cubed
- 1 large white onion peeled and quartered
- 4-5 cloves garlic skin on
- 2 tablespoons vegetable oil
- 2 large carrots scrubbed and roughly chopped
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 4 cups organic vegetable broth
French Bread Ingredients
- 1 cup warm water 105-110°F
- 2 tablespoons raw sugar
- 1 teaspoon fine salt
- ¾ teaspoon olive oil
- 3 cups bread flour
- 2½ teaspoon instant or active dry yeast
Instructions
Pumpkin Soup Instructions
- Preheat your oven to 375°F / 190°C (170°C fan-forced). Spread the butternut squash, onion, and carrots on a large rimmed baking sheet lined with parchment paper. Tuck the garlic cloves (skin on) among the vegetables. Drizzle with vegetable oil and season with salt and pepper. Toss to coat evenly. Roast for 30 minutes, or until the squash is fork-tender and the edges are lightly caramelised.
- Transfer the roasted vegetables to a large saucepan. Squeeze the roasted garlic from its skins into the pan and discard the skins. Pour in the vegetable broth and bring to a gentle simmer over medium heat. Using an immersion blender, blend until completely smooth. Alternatively, carefully transfer in batches to a food processor and blend until smooth, then return to the pan. Taste and adjust salt and pepper as needed. Keep warm over low heat while the bread bakes.
French Bread Instructions
- Pour the warm water into the bread machine pan. Add the yeast and sugar, stir gently, and let sit for 10 minutes until foamy. Add the bread flour, salt, and olive oil. Select the dough or pizza dough cycle and start the machine.
- Once the dough cycle is complete, turn the dough out onto a lightly floured surface. Divide into 3 equal pieces. Roll and shape each piece into a baguette about 12 inches (30cm) long. Place on a parchment-lined baking sheet, cover loosely with a clean tea towel, and let rise for 20 minutes. Score the tops diagonally with a sharp knife. Bake at 375°F / 190°C (170°C fan-forced) for 25-30 minutes until deeply golden.
- The bread is done when it sounds hollow when you tap the bottom. Transfer to a wire rack and let cool for at least 10 minutes before slicing.
- Ladle the soup into warm bowls and serve alongside slices of the freshly baked French bread. Enjoy immediately.
Notes
- Storage: Soup keeps in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months — thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it has thickened.
- French bread is best eaten the day it is baked. Store leftovers wrapped in foil at room temperature for 1 day, or slice and freeze for up to 2 months.
- Make-ahead: Roast the vegetables up to a day in advance and refrigerate. Blend with hot broth when ready to serve.
- Substitution: Swap butternut squash for sugar pumpkin (pie pumpkin) or kabocha squash for a slightly drier, earthier soup.
- Pro tip: For an extra-silky texture, pass the blended soup through a fine-mesh sieve before serving. This removes any remaining fibre strands from the squash.
Nutrition
Serving: 1servingCalories: 566kcalCarbohydrates: 108gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 2143mgPotassium: 960mgFiber: 8gSugar: 16gVitamin A: 26450IUVitamin C: 45mgCalcium: 135mgIron: 2mg
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