Autumnal pumpkin and lemongrass soup with bread recipe

It’s pumpkin picking season! Why not make the most of the seasonal squash this autumn by trying out our Pumpkin & Lemongrass Soup teamed with tasty granary bread. The perfect recipe to warm you up from the core after a day spent outdoors.

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.