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Pumpkin & Cheddar Soup with Soft Pretzel Rolls
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Pumpkin & Cheddar Soup with Soft Pretzel Rolls

2 h 30 minServes 6Nutri-Score C€€
from @pumpkin_bakery2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pumpkin puree (canned or roasted and blended)Produce800 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • carrot (peeled and diced)Produce1 piece
  • vegetable stockPantry900 ml
  • heavy creamDairy200 ml
  • cheddar cheese (grated)Dairy200 g
  • butterDairy40 g
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • nutmeg (grated)Spices1 g
  • bread flourGrains400 g
  • instant yeastPantry7 g
  • brown sugarPantry15 g
  • water (warm)Beverages240 ml
  • baking soda (for the boiling bath)Pantry40 g
  • coarse salt (for sprinkling)Spices5 g

per serving

Nutrition

436kcal

Carbs
57 g
Proteins
13 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Immersion blender
  • Mixing bowl
  • Saucepan
  • Baking tray
  • Oven

step by step

Method

  1. Make the pretzel dough

    • Dissolve the yeast and brown sugar in the warm water and let it sit until foamy.
    • Mix in the bread flour and salt, then knead until the dough is smooth and elastic.
    • Cover and let the dough rise until doubled in size.
    Step 1

  2. Shape the rolls

    • Divide the dough into equal pieces and roll each into a tight ball.
    • Place the rolls on a lined baking tray and let them rest briefly.
    Step 2

  3. Boil and bake the rolls

    • Bring water with the baking soda to a boil and dip each roll for a few seconds.
    • Sprinkle with coarse salt and bake at 220 °C until deep golden brown.
    Step 3

  4. Sweat the vegetables

    • Heat the olive oil and butter in a stockpot.
    • Add the onion, carrot and garlic and cook until softened.
    Step 4

  5. Simmer the soup

    • Stir in the pumpkin puree and vegetable stock.
    • Season with salt, pepper and nutmeg and simmer until the vegetables are tender.
    Step 5

  6. Blend and add the cheese

    • Blend the soup until smooth with an immersion blender.
    • Stir in the cream and grated cheddar until melted, then adjust the seasoning.
    Step 6

  7. Serve

    • Ladle the soup into bowls and serve with the warm pretzel rolls.
    Step 7
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