Halloween recipe: Roasted Pumpkin Soup with Chilli Corn Bread

Related tags Oven Tomato

Roasted Pumpkin Soup with Chilli Corn BreadMakes 10 portionsIngredientsFor the chilli corn bread200g (7oz) yellow cornmeal or polenta 175g (6oz)...

Roasted Pumpkin Soup with Chilli Corn Bread

Makes 10 portions


For the chilli corn bread

  • 200g (7oz) yellow cornmeal or polenta
  • 175g (6oz) plain flour
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • 1 finely chopped red chilli
  • 2 large eggs, beaten
  • 55g (2oz) caster sugar
  • 175ml (6fl oz) low fat buttermilk
  • 125ml (4fl oz) extra-virgin olive oil

For the soup

  • 400g (14oz) thickly sliced onion
  • 3 cloves garlic, crushed
  • 1.25kg (2lb 12oz) prepared and diced pumpkin or butternut squash
  • 500g (1lb 2oz) tomatoes, halved
  • 4tbsp olive oil
  • a handful of freshly chopped rosemary
  • 125g (4½oz) Maggi Tomato Soup Mix
  • 1.5Ltr (2¾pt) water
  • freshly ground black pepper
  • 3tbsp double cream


To make the bread:

Lightly oil a 900g (2lb) loaf tin. In a large bowl, mix together the cornmeal, flour, baking powder, bicarbonate of soda and salt. Stir in the chilli.

Place the eggs, sugar, buttermilk and oil into the bowl of an electric mixer fitted with the paddle attachment. Mix on a low speed to combine. Add the dry ingredients in two batches and mix until just combined.

Pour into the tin and bake in an oven preheated to 220°C, 425°F, Gas Mark 7 for 30-40 minutes, covering loosely with foil for the final 10 minutes to prevent the crust from burning. Leave to cool in the tin.

To make the soup:

Place the onion, garlic, pumpkin and tomato in a roasting tin, drizzle with the oil and sprinkle over the rosemary. Roast in an oven preheated to 220°C, 425°F, Gas Mark 7 for 40 minutes or until slightly charred.

Make up the soup mix according to pack instructions and add the roasted vegetables. Blend to a pulpy texture, heat through then stir in the cream.

Serve with warm chilli corn bread.

Hints and Tips

  • The corn bread can be changed by replacing the chilli for a herb such as rosemary, thyme or sage.
  • This soup can be garnished with toasted pumpkin seeds.
  • Why not try serving in scooped out squash such as acorn squash or pumpkin for a buffet.
  • Packed full of fruit and vegetables, a serving of roasted pumpkin soup would provide two of your five-a-day

Recipe courtesy of Nestle Foodservice

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