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Soup and rolls – no grains, no gluten, low carb, healthy fat and lots of lovely veggies.  Perfect for lunch, especially this weekend in Auckland with the temperature dipping to -1C. But first up I must admit to two things!

The soup is just a different version of my other post. But, to be fair I have added a leek and ginger and changed the stock.  So I say it’s a new recipe!

And the cheese rolls; well no credit to me for the original recipe, but to the awesome folks from What the Fat (incidentally, this is a book you must buy, their Rocky Road Slice is to die for!). I have changed out the Psyllium Husks – for Chia Seeds and divided the mix into muffin pans then topped with a coating of cheese.

Anyway this is what it looks like on a fancy plate. So let’s just get going.

Soup and rolls

Pumpkin, Leek and Ginger Soup with Cheese Rolls

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

1 large leek, washed and sliced
1 medium sized crown pumpkin or a large buttercup pumpkin, sliced and de-seeded
3 tbsp thinly sliced fresh ginger
3 tbsp duck-fat, coconut fat or ghee for roasting
50g butter
5 cups of chicken broth or chicken stock
3 bay leaves
1 tbsp curry powder (depending on preferred level spice you can use less or more)
Sour cream – about 1 tbsp per serving
Flat leaf parsley, chopped – a good sprinkle for each bowl
Salt and pepper

  • Preheat oven to 190c
  • Slice pumpkin into 8 pieces, de-seed and place in a roasting dish.
  • Coat pumpkin with your prefered roasting oil or fat.
  • Roast until soft.
  • Let the pumpkin cool enough to handle then remove the skins.
  • In a large saucepan heat the butter.
  • Add the leeks and ginger and cook gently until soft but not brown.
  • Add roast pumpkin and stir fry for a minute.
  • Add the curry and cook until the flavour has burst – another minute or so (the curry will smell great!).
  • Add the Stock/Broth and bayleaves and salt and simmer for 15 minutes or until all the vegetables are soft and mushy.
  • Remove the bay leaves and carefully blend in a food processor in batches. Alternatively, use a stick blender – take care with the hot liquid.
  • Return to a clean pan and keep warm until you are ready to serve.
  • Pour into bowls, add a dollop of sour cream, sprinkle with chopped parsley and a grind of pepper.
  • Serve with buttered Cheesy Rolls.

Cheesy Rolls
Makes 6 muffin sized rolls
3/4 cup Almond Meal/Flour
2 tbsp Chai Seeds (Psyllium husks will give you a slightly lower carb roll)
1 tsp Baking Powder
1/2 tsp salt
2 eggs
2 tbsp olive oil
1/4 cup sour cream
1/2 cup grated parmesan cheese (or cheddar) for the topping

    • Preheat oven to 160c/320f
    • Mix all dry ingredients
    • In a separate bowl, whisk eggs, then add olive oil and sour cream, continue to whisk until smooth
    • Add wet ingredients to the dry ingredients and mix until smooth.
    • Leave the mix to thicken, around 10 minutes.
    • Spoon into 6 muffin pans
    • Sprinkle the tops with grated cheese
    • Bake for 15 minutes or until a skewer comes out clean
    • Cool on a wire rack
    • Slice and butter

Cheesy Rolls were adapted from the recipe Low Carb Bread in What the Fat