Pumpkin Soup, Soda Bread and Lentil Cake

Pumpkin soup, soda bread and lentil cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Soups and starters


Soup Ingredients:

  • 500g pumpkin – peeled, seeded and diced in to 1 inch cubes
  • 1 large shallot - peeled and sliced
  • 200g unsalted butter - diced
  • 5g table salt
  • 10g parmesan - grated
  • 600ml water
  • Crème fraiche – to serve

Soda Bread Ingredients:

  • 125g white bread flour
  • 125g whole meal flour
  • 5g salt
  • 7g bicarbonate of soda
  • 50g sunflower seeds
  • 55g feta cheese – cut into cubes
  • 250ml buttermilk
  • 5g fresh mint - chopped

Spiced Lentils Ingredients:

  • 100g cooked puy lentils
  • 50g red onion finely chopped
  • 60ml soy sauce
  • 60ml balsamic vinegar
  • 40ml tomato sauce (Ketchup)
  • 20ml sweet chilli sauce
  • 15g chopped pickled ginger
  • Pinch ground cumin

Spiced Lentil Cake:

  • 170g spiced lentils (the above recipe makes this)
  • 50g diced onion
  • 80g flat mushrooms diced small
  • 1g coriander seeds (about 8 seeds)
  • 140g pumpkin seeds
  • 10g sesame seeds
  • 10g pine nuts
  • 10g chopped tarragon
  • 40g panko breadcrumbs
  • Little oil for frying

Method of work

Method of work - Pumpkin Soup

  1. Over a medium heat in a medium sized pan soften the shallot and the diced pumpkin with the butter and cook gently for 10 minutes
  2. Once softened add the salt and water, bring to a simmer
  3. Place a lid on the pan and gently simmer for 10 to 15 minutes or until the pumpkin is cooked through
  4. Remove from the heat and allow to cool slightly
  5. Add the grated parmesan and mix well
  6. Blend the soup until smooth in a blender and check the seasoning
  7. Serve with crème fraiche and a twist of black pepper

Method of work - Soda Bread

  1. Place the flours, salt and bicarbonate of soda into the bowl and rub together. 
  2. Add the seeds and cheese and stir in, then add the buttermilk and mint and fold together gently and quickly until all the dry flour is incorporated
  3. Once it is all together this should take 15 seconds, take out of the bowl and roll it around in some flour to make it easier to handle
  4. Place on to a grease proof tray and put 2 cuts on top 2cm deep to make a cross and place into the oven as soon as it is finished – (this will not require any proving).
  5. Bake at 240℃ for about 17 minutes.

Method of work - Spiced Lentils

  1. Cook the onions without colour and when translucent add the cumin and cook out for 5 minutes on a medium heat so not to burn and change the flavour of the cumin
  2. Add the soy sauce and balsamic and reduce by half.
  3. Remove from the heat and stir in the cooked lentils and the rest of the ingredients, check the seasoning and allow to cool

Method of work - To make the Lentil Cake

  1. Roast the nuts and seeds in oil until golden brown
  2. Add the onion and mushrooms and cook for 3 minutes.
  3. Add the spice lentil mix, panko and tarragon mix well and Season and allow to rest for 1 hr to allow the panko to take on the flavour and tighten the mix.
  4. When ready give a good mix again and then weigh into 50g balls and shape.
  5. Coat with a little flour, egg and breadcrumbs and then store till required

To finish the cakes for the soup, either deep fry on 180c for 3 minutes until golden or pan fry until golden on both side in a little oil on a moderate heat and place in the oven for 2 minute at 180c to ensure the core temp is hot.

John Campbell at the WoodspeenAbout The Woodspeen

Founded by Chef John Campbell, and running alongside the Michelin star restaurant of the same name, the cookery school opened in 2014.  Having just undergone a major refurbish the cookery school offers a wonderful environment to cook, learn and enjoy food; and a unique opportunity to glean valuable culinary tips from Chef John Campbell – or another top Chef personally trained by John.

With views of the school’s own vegetable plots which inspire many of the school’s seasonal courses, often guests are able to gather their fresh ingredients for the days cooking.  Courses are informative, inspiring, lots of fun, and are designed to appeal to all kinds of cooks – from absolute beginners to accomplished cooks. Courses take place on weekdays, evenings and weekends, and whether you want to cook a perfect steak, make bread, or plan a successful dinner party, there’s something for everyone.

Find out more about the courses at www.thewoodspeen.com

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