Fresh Bread with Thai Pumpkin Soup
Pour, stir, bake! It's as easy as that to get a freshly baked loaf of bread to accompany your next soup. No knead, no fuss which makes this recipe a must!
Bake time: 45 minutes
Makes: 1 Loaf
You will need:
- Hill St Dough Base
- 1 tsp onion powder
- 2 tsp oregano
- Sea salt flakes
Pre-heat oven to 180 degrees, fan bake. Line or grease loaf tin.
Empty dough mix into a large mixing bowl. Add in onion powder and dried oregano, mix to combine. Add beer and mix together to form a sticky dough. Transfer to the lined loaf tin.
Top with your choice of toppings.
Bake for 45-50 minutes.
Thai Pumpkin Soup
- 1/2 large pumpkin
- 2 tbsp olive oil
- 1 stick of lemon grass, chopped
- 1 brown onion, chopped
- 4 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 cup veggie stock
- 1 can full fat coconut milk
- 1 - 2 tsp salt (or to taste)
- 1 tsp ground coriander
- 1/2 tsp chilli (or to taste)
- Pepper, to taste
Pre-heat oven to 200 degrees C fan bake.
Cut the skin off the pumpkin and discard the seeds. Roughly cut the pumpkin into large pieces and place on an oven tray. Drizzle with oil and season with salt and pepper. Roast in the oven for 30-35 minutes, until soft when poked with a fork. Once cooked, set aside to cool down.
Heat a deep pot on medium to low heat with oil. Add in chopped onion, crushed garlic, grated ginger and finely chopped lemon grass. Fry for 5-8 minutes, until onion has gone translucent. Add in cooked pumpkin, veggie stock, coconut milk, salt, ground coriander and chilli. Bring to the boil and simmer for 5 minutes.
Use a stick blender or transfer into a food processor. Blend until smooth, make sure you blend well, otherwise lemon grass might be a little stringy!
Transfer back to pot and cook for another 10-15 minutes. Serve with fresh bread!