Autumn Winter / Fall Pumpkin Soup and White Bloomer Bread
The evenings have turned colder and the leaves have fallen, personally all I ever want to do this time of year is snuggle up on the sofa (Basically hibernate) and warm up with a hot bowl of comforting Soup with fresh seasonal ingredients. Now I must admit I'm guilty of usually skipping past these giant orange vegetables this time of year, only reaching for them went I want to carve slightly wonky and poor shaped faces into them. But today I deiced to give it a go and cook a easy soup with them.. and I wasn't disappointed, if you like butternut squash you'll love this recipe.


__________________________________________________________________________

What You Need

The Creamy Pumpkin Soup - Serves 6

  • 1 Kg Cooking Pumpkin 
  • 1 Large Red Onion
  • 700 ML Vegatable Stock
  • Salt & Pepper
  • Pumpkin Seeds (Optional) 
  • 4 Tbsp Olive Oil 
  • 140ml Double Cream

The White Bloomer Loaf 

  • 500g Strong White Flour (Little extra for dusting)
  • 10g Salt
  • 7g Fast Action Dried Yeast
  • 40 ML Olive Oil 
  • 320 ML Cold Water

__________________________________________________________________________

Autumn Winter / Fall Pumpkin Soup and White Bloomer Bread
Tom-Tom was very excited about this little pumpkin....

__________________________________________________________________________

Ready? Lets cook 

The Creamy Pumpkin Soup 

  1. Heat the Olive Oil in a large saucepan, chop up the Onion finely and add to the oil
  2. Cook for roughly 5 minutes, just until the onions start to go soft
  3. De-seed the pumpkin and chop into chunks, ensure you remove the skin - This can be tricky mind your fingers!
  4. Add this to the pan and cook for a further 10 minutes 
  5. Pour in the vegetable stock, season with salt and pepper, cover and leave for a further 10 minutes
  6. Add the cream - Leave a little for garnish (Optional)
  7. Allow to boil and then puree with a hand blender
  8. You can push this through a sieve if you want a smoother texture, however I find its smooth enough with a hand blender.
  9. It is now ready to serve! It can also be frozen and store for up to 2 months.
  10. To garnish it I dipped a spoon into the rest of the cream and swirled the spoon around the top, I then Roasted the pumpkin seeds and decorated the soup.
Autumn Winter / Fall Pumpkin Soup and White Bloomer Bread

__________________________________________________________________________

The White Bloomer Loaf 

  1. Add the flour to a large bowl, add the salt and the yeast. Pour in the Oil and 240 ML of the water.
  2. Using your fingers (Like a claw) combine all the ingredients
  3. Once its all combined slowly incorporate the water - You may not need to add it all you want it soft not sticky
  4. Lightly oil a clean work surface and place the dough onto it - Kneed for about 10 minutes
  5. I use Oil because the God of Bread aka Paul Hollywood says its better then using flour
  6. The dough will be ready once its stretchy
  7. Place the dough in a lightly oiled bowl, cover with clingfilm and leave for at least 1hr 30mins, by then it should have tripled in size
  8. Once its risen you want to knock the air out, do this by folding back the dough on itself several times
  9. Now you need to shape the dough - Place the dough on a flat baking tray, flatten it into a rectangle shape then fold two sides underneath each other (You want a smooth top and the seam underneath) Tuck the ends underneath and rock the whole loaf backwards and forth so it  forms the bloomer shape
  10. Now its ready to prove, place the tray into a large clean plastic bag and leave to prove for about an hour, just until its doubled in size
  11. Heat the oven to 220° / Gas Mark 7 / 200 fan 
  12. Lightly sprinkle the bread with water and dust with a handful of flour, smooth it over the loaf
  13. Using a sharp knife cut 4 diagnoal slices into it
  14. Its now ready to bake, add a baking tray of water to the bottom of the oven so it can create steam and the bread can crisp up
  15. Bake for 25 minutes then slightly lower the temperture and bake for another 10 - 15 minutes untill golden
  16. It will be cooked when the bottom of the bread sounds hallow 
  17. Leave to cool 
White Bloomer Bread Recipe
Hope your all enjoying this beautiful time of year - Let me know if you try this Recipe out with #BakingWithGoodowl
xx
Autumn Winter / Fall Pumpkin Soup and White Bloomer Bread
The evenings have turned colder and the leaves have fallen, personally all I ever want to do this time of year is snuggle up on the sofa (Basically hibernate) and warm up with a hot bowl of comforting Soup with fresh seasonal ingredients. Now I must admit I'm guilty of usually skipping past these giant orange vegetables this time of year, only reaching for them went I want to carve slightly wonky and poor shaped faces into them. But today I deiced to give it a go and cook a easy soup with them.. and I wasn't disappointed, if you like butternut squash you'll love this recipe.


__________________________________________________________________________

What You Need

The Creamy Pumpkin Soup - Serves 6

  • 1 Kg Cooking Pumpkin 
  • 1 Large Red Onion
  • 700 ML Vegatable Stock
  • Salt & Pepper
  • Pumpkin Seeds (Optional) 
  • 4 Tbsp Olive Oil 
  • 140ml Double Cream

The White Bloomer Loaf 

  • 500g Strong White Flour (Little extra for dusting)
  • 10g Salt
  • 7g Fast Action Dried Yeast
  • 40 ML Olive Oil 
  • 320 ML Cold Water

__________________________________________________________________________

Autumn Winter / Fall Pumpkin Soup and White Bloomer Bread
Tom-Tom was very excited about this little pumpkin....

__________________________________________________________________________

Ready? Lets cook 

The Creamy Pumpkin Soup 

  1. Heat the Olive Oil in a large saucepan, chop up the Onion finely and add to the oil
  2. Cook for roughly 5 minutes, just until the onions start to go soft
  3. De-seed the pumpkin and chop into chunks, ensure you remove the skin - This can be tricky mind your fingers!
  4. Add this to the pan and cook for a further 10 minutes 
  5. Pour in the vegetable stock, season with salt and pepper, cover and leave for a further 10 minutes
  6. Add the cream - Leave a little for garnish (Optional)
  7. Allow to boil and then puree with a hand blender
  8. You can push this through a sieve if you want a smoother texture, however I find its smooth enough with a hand blender.
  9. It is now ready to serve! It can also be frozen and store for up to 2 months.
  10. To garnish it I dipped a spoon into the rest of the cream and swirled the spoon around the top, I then Roasted the pumpkin seeds and decorated the soup.
Autumn Winter / Fall Pumpkin Soup and White Bloomer Bread

__________________________________________________________________________

The White Bloomer Loaf 

  1. Add the flour to a large bowl, add the salt and the yeast. Pour in the Oil and 240 ML of the water.
  2. Using your fingers (Like a claw) combine all the ingredients
  3. Once its all combined slowly incorporate the water - You may not need to add it all you want it soft not sticky
  4. Lightly oil a clean work surface and place the dough onto it - Kneed for about 10 minutes
  5. I use Oil because the God of Bread aka Paul Hollywood says its better then using flour
  6. The dough will be ready once its stretchy
  7. Place the dough in a lightly oiled bowl, cover with clingfilm and leave for at least 1hr 30mins, by then it should have tripled in size
  8. Once its risen you want to knock the air out, do this by folding back the dough on itself several times
  9. Now you need to shape the dough - Place the dough on a flat baking tray, flatten it into a rectangle shape then fold two sides underneath each other (You want a smooth top and the seam underneath) Tuck the ends underneath and rock the whole loaf backwards and forth so it  forms the bloomer shape
  10. Now its ready to prove, place the tray into a large clean plastic bag and leave to prove for about an hour, just until its doubled in size
  11. Heat the oven to 220° / Gas Mark 7 / 200 fan 
  12. Lightly sprinkle the bread with water and dust with a handful of flour, smooth it over the loaf
  13. Using a sharp knife cut 4 diagnoal slices into it
  14. Its now ready to bake, add a baking tray of water to the bottom of the oven so it can create steam and the bread can crisp up
  15. Bake for 25 minutes then slightly lower the temperture and bake for another 10 - 15 minutes untill golden
  16. It will be cooked when the bottom of the bread sounds hallow 
  17. Leave to cool 
White Bloomer Bread Recipe
Hope your all enjoying this beautiful time of year - Let me know if you try this Recipe out with #BakingWithGoodowl
xx

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