Pumpkin and Lemongrass Soup Recipe

Its pumpkin picking season! Dive into the flavours of autumn with our hearty Pumpkin and Lemongrass Soup complemented with freshly made granary bread.  Warm, comforting, and utterly delicious, it’s the perfect bowl to cosy up with and also make the most of your carved pumpkins this spooky season too!

Pumpkin and Lemongrass Soup

Ingredients:

3 tbsp vegetable oil

1 onion, chopped

2 garlic cloves, crushed

1 lemongrass stalk, very thinly sliced

2 tsp Thai red curry paste

900g pumpkin or butternut squash, peeled, deseeded & chopped

1 large carrot, chopped

400g can coconut milk

1.2 litres vegetable stock

3 fresh or dried lime leaves

2 tbsp chopped fresh coriander

2 tbsp fish sauce

Salt & freshly ground black pepper

Serves 6-8

Method:

Heat the oil in a large saucepan and add the onion, garlic, lemongrass and Thai curry paste. Cook over a gentle heat until the onion is soft, but not brown. Add the pumpkin or squash and carrot. Cook and stir for a few more minutes.

Add the coconut milk, stock, lime leaves and coriander. Simmer for 30 minutes, or until the vegetables are tender. Cool slightly, then transfer to a blender and blend until smooth. Transfer the soup to a large bowl and season with the fish sauce, salt and pepper (Remember that fish sauce is quite salty) then serve into smaller bowls.

Granary Bread

Ingredients:

450g granary flour

450g strong white bread flour

65g yeast

630ml warm water

A few drops of vegetable oil

Method:

Sift the flour and salt into a large mixing bowl. In a separate bowl, mix the yeast with the warm water until dissolved. Make a well in the centre of the flour and pour in the yeast liquid, then use your hand to mix the ingredients together to form a dough. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, then place in a clean, lightly floured bowl. Cover and leave in a warm place to rise for about 45 minutes, or until the dough has doubled in size.

Transfer the dough to a floured surface and knead lightly for 2-3 minutes. Divide the dough into two pieces and place in 2 lightly oiled 900g loaf tins, or shape into 14-16 rolls and place, well-spaced, on lightly oiled baking sheets. Cover and leave to prove in a warm place for 15-20 minutes.

Meanwhile, preheat the oven 210 degrees, fan oven 190 degrees, Gas Mark 7. Bake the loaves for 20-25 minutes, or the rolls for 10-12 minutes until risen and golden.