Roasted pumpkin, chorizo & thyme soup served with a feta, pumpkin red onion bread!

Picture of Roasted pumpkin, chorizo & thyme soup served with a feta, pumpkin red onion bread!

Yesterday, I made this very tasty soup. I served this tasty soup with a savoury pumpkin & feta bread. You can’t go wrong with this combination. It is like a meal in itself. Lovely to spread some good real butter on the pumpkin & feta slices or toast them, yum! When the bread comes out of the oven, it smells ooh so delicious all over the house!!!


For the soup: For 6 people

For 1 large bread: For 13 people, each 1 thicker slice


1.For the feta & pumpkin bread:

400 gr pumpkin flesh, peeled, deseeded, threads cut out & cut roughly into smaller chunks

500 gr organic flour

125 ml warm water

125 ml of a fruity extra virgin olive oil ( evoo )

125 ml of milk/ I used semi- skimmed milk

1 sachet of dried yeast/ In Belgium that is 7 gr

1 red onion, peeled & cut into little pieces

2 medium free – range eggs, shaken loose with a fork

1 tablespoon of fresh rosemary, washed, cleaned, pad dry on kitchen paper & cut into little pieces

1 + ½ teaspoon of sea salt flakes, crushed/ I used Maldon sea salt

1 teaspoon of fine sugar / I used coconut blossom sugar

150 gr of sheep’s feta, pad dry on kitchen paper, sliced & cut into little pieces

Extra needed: a silicone bread tin

2. For the soup:

1 white onion: peeled & cut into little pieces

3 cloves of fresh garlic: peeled & finely cut up

1 tablespoon of fresh thyme leaves: rinsed, pad dry on kitchen paper & stalks removed

A spicy cooking chorizo: 150 gr, cut into chunks or into slices, then cut into strips

600 gr fresh pumpkin, peeled, seeds, threads removed & cut into 1 to 2 cm chunks

1500 ml of a good vegetable stock

1 large potato, peeled & cut up into little chunks

Maldon sea salt

Freshly grinded black pepper

Unrefined coconut oil