Good Old Bread & Soup

There are a few things I can't refuse; Wrigley's chewing gum by the checkout, baby M&S brownie pieces sold in enormous buckets and magazines with free nail polish. And then there's the bread by the stall at the station.

It doesn't matter that we have a loaf in the freezer or that I thought I might go gluten free or that 'adverse weather conditions' mean I'm running late for nursery. 

"That's a large sourdough Madam, choose your favourite." 

So this afternoon I made pumpkin, paprika and shallot soup to serve with my sourdough. We will try gluten free tomorrow. 

PUMPKIN & SHALLOT SOUP 

INGREDIETS

2tbsp olive oil

½tspn coarse ground coriander seeds

2 tsp turmeric

6 shallots, roughly chopped

5 cloves of garlic, finely diced

2kg fresh pumpkin, peeled and cut into approximately 3-4cm square pieces

1.4ml vegetable stock

Salt to season

Bread to serve

DIRECTIONS

1/ Heat the olive oil in a large solid based pan. Add the chopped shallots, onion garlic and turmeric and fry together for 5-6 minutes until the onion has softened.

2/ Reduce the heat. Add the stock and pumpkin and stir well, bringing to a gentle simmer. Cover and simmer for about 30-40 minutes until the pumpkin is totally soft. Blend, add a little more stock if you want the soup to be thinner and serve, with hunks of bread.