This recipe was developed in collaboration with Planet Organic, you can use code MARIANNE15 for 15% off your order.*
Classic Pumpkin Soup with Herby Focaccia
A comforting and flavourful roasted pumpkin soup infused with Planet Organic aromatic herbs and spices, and served with a homemade herby focaccia packed with a mix of garlic and fresh and dried herbs.
Ingredients
Pumpkin Soup
- 1 whole Jap pumpkin approx. 2.5kg
- 1 tbsp extra virgin olive oil
- ½ tsp sea salt flakes
- ¼ tsp Planet Organic Black Pepper
- ¼ tsp Planet Organic Thyme
- ¼ tsp Planet Organic Cinnamon
- ⅛ tsp Planet Organic Nutmeg
- 2 French shallots tops trimmed
- 1 whole garlic bulb top trimmed
- 1 L vegetable stock
To Serve (optional toppings)
- Greek yoghurt
- Roasted pepitas
- Fresh chives finely chopped
Herby Focaccia
Dough
- 500 g plain flour
- 40 ml lukewarm water
- 1 tsp honey
- 2 tsp instant yeast (7g)
- 2 tsp salt (10g)
- 1 tbsp extra virgin olive oil
Garlic Herb Topping
- 2 tbsp extra virgin olive oil
- 4 garlic cloves finely minced
- 1 tsp Planet Organic Rosemary
- 1 tsp Planet Organic Thyme
- 1 tsp Planet Organic Oregano
- 1 tsp Planet Organic Garlie Granules
- Flaky sea salt
- 1 tbsp fresh chives finely chopped
Instructions
Herby Focaccia
- In a large mixing bowl, combine the lukewarm water, honey and yeast. Stir to dissolve.
- Add the flour, salt and olive oil and knead for approximately 10 minutes until smooth and elastic.
- Cover and leave to rise in a warm place for 1 hour or until doubled in size.
- Generously oil a baking tray and transfer the dough onto the tray. Fold it into shape and gently stretch it towards the edges and leave to rest for 20-30 minutes.
- Preheat the oven to 220°C fan-forced.
- Mix together the olive oil, fresh garlic, and salt, rub this over the surface of your focaccia dough before sprinkling over the Planet Organic rosemary, thyme, oregano and garlic granules.
- Create dimples in the dough with your fingertips and sprinkle with flaky sea salt.
- Bake for 20-25 minutes or until golden brown.
- Garnish with fresh chives before serving.
For the Pumpkin Soup
- Preheat the oven to 200°C fan-forced.
- Cut the pumpkin into large wedges and place into a Dutch oven or roasting tray with the shallots and garlic.
- Drizzle with olive oil and season with the Planet Organic black pepper, thyme, cinnamon, nutmeg and sea salt.
- Roast for 35-45 minutes or until the pumpkin is tender when pierced with a fork.
- Scoop the pumpkin flesh into a large pot. Squeeze in the roasted garlic cloves and shallot flesh.
- Add the vegetable stock and bring to a simmer for 5 minutes.
- Blend until silky smooth using a stick blender.
- Taste and adjust seasoning if required.
To Serve
- Ladle the soup into bowls and top with Greek yoghurt, roasted pepitas and fresh chives.
- Serve alongside warm slices of herby focaccia.
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