Pumpkin Soup and Flatbread
2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
200g/7oz plain or wholemeal flour
¼ tsp salt
100ml/3½fl oz warm water
2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking
- Kid’s job: Place the flour and salt in a large bowl and trickle on the water bit by bit.
- Kid’s job: Mix the water and flour together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain!
- Kid’s job: Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky add a little more flour, if it is too dry add a splash of water.
- Kid’s job: Knead the dough for five minutes – kids can do this in the bowl or on a clean surface using one or two hands.
- You can cook the breads straight away or leave the dough to stand for about half an hour. This is a good time to make a quick filling such as a grated salad or dip.
- Kid’s job: Divide the dough into four balls, or six if you have a smaller frying pan.
- Kid’s job: On a clean surface, roll each ball of dough one at a time using a rolling pin. If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little – too much will dry out the dough.) Don’t worry if they aren’t perfect circles!
- Adult’s job: Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about two minutes on one side – it should puff up a little.
- Adult’s job: Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown.