Pumpkin Soup with Tomato Chilli Cream and Zucchini Quinoa Bread

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Coming from Melbourne to Singapore I never thought I’d say that I would miss the cold but I do, I miss the comfort foods and of course the winter fashion!

When it rains here its still 30+ degrees so today I made the house freezing cold and made my favourite winter dish pumpkin soup with tomato chilli cream and zucchini bread.

The soup is so creamy and full of flavour and this zucchini bread goes perfectly with it. I give this bread to the twins all the time – another great way of hiding veggies in food for little ones and it freezes well too.

What you’ll need (makes enough for 3)

1/2 pumpkin
1 potato
2 carrots
1 onion
1 leek
2 cloves garlic
2 cups chicken stock
2 cups water
1 spring italian parsley
4 springs thyme

For the tomato chilli cream

1 tin tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp italian parsley
4 hot red chillies
2 tbsp natural yoghurt

For the zucchini quinoa bread

3 grated zucchinis
1 brown onion
1 cup cooked quinoa
6 eggs
2 cups self raising flour
1/2 cup tasty cheese
3 springs thyme
1 spring rosemary
3 springs italian parsley
1/4 cup sunflower seeds
1/2 cup sunflower oil
1/2 tsp paprika
1/2 tsp cumin

How to

– Pre heat the oven to 170 degrees C
– Peel and dice into 1 inch pieces potato, carrots and pumpkin
– In a frying pan lightly fry the diced onion, leek and garlic
– Add leek mix and vegetables into a soup saucepan on medium heat and add water and chicken stock
– lightly fry the diced onion for the zucchini bread in a saucepan
– Add onion and all other bread ingredients to a mixing bowl until combined
– Pour mixture into a bread tin and put in the oven for 30-40 minutes or until a skewer comes out clean
– In a saucepan add tomato, paste, herbs and chilli and heat for 20 minutes
– Once the vegetables for the soup are soft remove from heat and drain out 1/4 of the liquid
– Blend the vegetables until soup is smooth in batches
– Return soup to the stove on low and add the thyme and parsley
– Once everything is ready to serve add 2 tbsp of natural yoghurt to 4 tbsp of the tomato mixture and stir into the soup when serving
– Slice the bread and serve hot with the soup – Enjoy!

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