Roasted Pumpkin Soup and Pumpkin-Shaped Sourdough Loaves Recipe

Roasted Pumpkin Soup and Pumpkin-Shaped Sourdough Loaves Recipe

There’s something about the first real chill of fall that sends me straight to the kitchen. My Dutch Oven is ready to be included in every single dinner, and what better to kick it off with the most fall recipe ever; Roasted Pumpkin Soup and Sourd...

Author

Lehman's

Ingredients

• 2 medium pie pumpkin
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3–4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon cayenne pepper (can skip)
• Toppings: roasted pumpkin seeds, heavy cream and olive oil
• 300 grams active starter
• 700 grams warm water
• 20 grams salt
• 1000 grams unbleached AP flour
• A bit of flour for dusting
• 1–2 tablespoons neutral oil or flour (for coating the twine)
• 6–8 pieces of kitchen twine, each about 20 inches long
• 1 half or small cinnamon stick for the “stem”

Directions

1. Roast the pumpkin:Preheat your oven to 400°F (204°C). Slice the pumpkin in half, scoop out the seeds (I like to save and roast them later), and cut into wedges. Brush each piece with olive oil, sprinkle with salt and pepper, and roast on a parchment-lined baking sheet for 35–45 minutes, or until the flesh is soft and caramelized at the edges.
2. Make the soup base: In a large pot or Dutch oven, drizzle olive oil and sauté the onion until soft and translucent. Add the garlic and cook for another minute, just until fragrant.
3. Blend and season: Scoop the roasted pumpkin flesh into the pot and add 3 cups of broth. Bring to a simmer and let it bubble gently for about 10 minutes. Be sure to not allow it to a rolling boiling to avoid splashing. Use an immersion blender (or transfer in batches to a regular blender) to puree until smooth. Add the cream, nutmeg, and cinnamon, and season to taste with salt and pepper. 
4. Serve warm: I like to serve this soup in wide bowls, topped with a drizzle of cream and a few roasted pumpkin seeds, a drizzle of heavy cream and olive oil.
5. Add your starter and the warm water into a large bowl and mix until most of the clumps are dissolved. 
6. Add your salt and stir in until dissolved. 
7. Add in your flour and stir until a shaggy dough is formed. 
8. Let rest for 1 hour. 
9. After 1 hour, preform your first set of stretch and folds. Pull a small section of the dough up gently and then fold it towards the center. Repeat the stretches 4 times. 
10. Let rest for 30 minutes and repeat 3 more times, letting the dough rest 30 minutes between sets. 
11. After your 4 sets of stretch and folds, let your dough bulk ferment on your counter for 6–10 hours. You want your dough to be doubled in size. 
12. Shape the dough: Once your sourdough has finished its bulk rise, turn it out onto a lightly floured surface and shape it into a tight round boule. Place it seam-side down on a piece of parchment paper. 
13. Tie the pumpkin shape: Lightly oil or flour the twine so it won’t stick. Lay the strings across the dough in a crisscross pattern, like slicing a pie into 6–8 even sections. Tie each string loosely at the top so the dough has room to expand as it proofs. Add score marks in desired pattern. 
14. Final proof: Cover the dough with a towel and let it rise for about an hour, or until puffy. While it proofs, preheat your oven to 450°F (232°C) with a Dutch oven inside. 
15. Bake: When ready to bake, carefully lift the dough (with parchment) and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake another 15 minutes until golden and crisp. 
16. Cool and decorate: Let the loaf cool completely before gently snipping away the twine. Insert a pecan half or cinnamon stick in the top center to create the pumpkin “stem.”