- 20g/¾oz fresh yeast
- 500g/1lb 2oz strong flour
- 15g/½oz salt
- 25g/½oz caster sugar
- 50ml/2fl oz olive oil, plus extra for greasing
- 275ml/9fl oz warm water
- 150g/5½oz pumpkin seeds
- 2 tbsp olive oil
- 1 onion, finely diced
- 1kg/2lb 4oz pumpkin, peeled and cut into 1cm/½in cubes
- 2 garlic cloves, finely chopped
- 500ml/18fl oz chicken stock
- 1 lime, juice only
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
- 4 tbsp extra virgin olive oil, to serve
- 2 tbsp coriander cress
- For the pumpkin seed bread, grease the insides of six small, very well cleaned clay flower pots. (Alternatively use a large loaf tin and bake the bread for longer.)
- In a bowl, or a food processor with a dough hook attached, mix together the yeast, flour, salt, sugar and oil until well combined.
- Gradually add the warm water, a tablespoon at a time, until the mixture comes together as a soft dough. (You may not need all of the water.)
- Add the pumpkin seeds and knead gently for 5-8 minutes, or until the seeds are combined and the dough is smooth and elastic.
- Place the dough into the prepared flower pots, cover with a clean tea towel and set aside in a warm place to prove for 1-1 ½ hours.
- Preheat the oven to 190C/375F/Gas 6.
- When the dough has proved, transfer to the oven and bake for 20-25 minutes, or until the bread has risen and is golden-brown. (The bread is cooked through when it sounds hollow when tapped firmly on the base.)
- For the soup, heat a frying pan until hot, then add the oil, onion and pumpkin and fry for 1-2 minutes.
- Add the garlic and cook for another minute, then add the stock and bring to the boil. Simmer for about 5-6 minutes, or until the squash is tender.
- Pour into a blender and blend to a fine purée (do this is batches if necessary).
- Place the soup back into a clean saucepan and add the lime juice and cream, then season with salt and freshly ground black pepper. Return to the heat to warm through.
- To serve, ladle the soup into soup plates and drizzle over a little extra virgin olive oil and a scattering of cress. Serve immediately with the pumpkin seed bread.