Pumpkin soup with focaccia

Chorizo and Pumpkin Seed Focaccia

Ingredients
– 600g (1 lb 5 oz) bread flour
– 12g (2 ½ tsp) cooking salt (kosher salt)
– 60ml (4 tbsp) olive oil
– 7g (2 ¼ tsp) dry yeast
– 2 chorizo sausages, diced and pan-fried (keep the oil for garnishing)
– 50g (1 ¾ oz) pumpkin seeds, toasted
– big pinch of flaky salt

Method
1. Add 475ml (16 fl oz) of warm water (32°C / 90°F) to a large bowl. Add the dry yeast and mix until dissolved. Once the yeast is dissolved, add the salt and stir through.
2. Pour in around 2 tablespoons (30ml) of olive oil and add the flour. Mix until combined. This is a high hydration dough, so you’re not aiming for a smooth dough—just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes.
3. After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is folded over itself completely. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
4. After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by lining it with baking paper and drizzling around 2 tablespoons (30ml) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the pan. If it doesn’t stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes.
5. Preheat a fan-forced oven to 200°C (390°F) or 220°C (430°F) for a conventional oven.
6. After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add the chorizo, pumpkin seeds, and a big pinch of flaky salt.
7. Place the bread in the oven and bake for 25-30 minutes or until golden brown and cooked through.

Pumpkin Soup
Ingredients
– 1 Japanese pumpkin
– 4 onions, sliced
– 40g (1 ½ oz) butter
– 30ml (2 tbsp) olive oil
– salt and pepper
– 6 cloves garlic, crushed
– 1 litre (34 fl oz) chicken stock (or vegetable stock)
– chives for garnish
– 100ml (3 ½ fl oz) cream for garnish
– chorizo oil from the bread to garnish

Method
1. Cut the pumpkin into six pieces and scrape out the middle flesh and seeds. Place the pieces of pumpkin onto an oven tray and drizzle with olive oil. Season with salt and pepper. Roast the pumpkin in a 200°C (390°F) oven for 35-40 minutes until golden brown and cooked through.
2. While the pumpkin is roasting, add the sliced onions and garlic to a large pot with the olive oil and butter and a pinch of salt. Sauté slowly until tender and just starting to caramelise.
3. Once the pumpkin is roasted, scrape the flesh from the skin and place it with the onions and garlic, which should be nice and soft at this point. Add the chicken stock and simmer for another 10-15 minutes until the pumpkin is completely broken down.
4. Carefully blend the soup in a blender, making sure to fill the jug only halfway as hot liquids expand quickly. Once blended, place the soup into a clean pot and keep hot until ready to serve.
5. To serve the soup, pour it into a suitable soup bowl and garnish with chorizo oil, fresh cream, chopped chives, and pumpkin seeds. Serve with your fresh chorizo and pumpkin seed focaccia.

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