Name: Pumpkin & Cheddar Soup with Soft Pretzel Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 2 tbsp olive oil; 1 medium onion diced; 2 cloves garlic minced; 4 cups pumpkin puree; 4 cups vegetable broth; 1 cup heavy cream; 2 cups shredded cheddar cheese; 1/2 tsp ground nutmeg; salt to taste; pepper to taste; 4 cups all-purpose flour; 2 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 1 1/2 cups warm water; 10 cups water; 2/3 cup baking soda; 1 large egg beaten; 1 tbsp coarse sea salt

Description

Silky pumpkin puree simmers with fragrant garlic and onion, then swirls of cream and sharp cheddar create a rich, velvety broth. Each steaming spoonful balances sweet spice and savory warmth, made even cozier by soft, golden pretzel rolls.

Ingredients

2 tbsp olive oil
1 medium onion diced
2 cloves garlic minced
4 cups pumpkin puree
4 cups vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 tsp ground nutmeg
salt to taste
pepper to taste
4 cups all-purpose flour
2 tsp active dry yeast
1 tsp sugar
1 tsp salt
1 1/2 cups warm water
10 cups water
2/3 cup baking soda
1 large egg beaten
1 tbsp coarse sea salt

Instructions

In a small bowl combine warm water sugar and yeast and let sit until foamy, about 5 minutes.
In a large bowl mix flour and salt then add yeast mixture and stir until a dough forms.
Turn dough onto a floured surface and knead until smooth and elastic, about 8 minutes.
Place dough in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Meanwhile heat olive oil in a pot over medium heat and sauté onion and garlic until translucent.
Stir in pumpkin puree vegetable broth and nutmeg, bring to a simmer for 10 minutes.
Reduce heat to low and whisk in heavy cream and cheddar cheese until melted, then season with salt and pepper and keep warm.
Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
In a large pot bring water and baking soda to a gentle boil.
Punch down dough and divide into 8 equal pieces, roll each into a ball.
Boil each roll for 30 seconds per side, remove with a slotted spoon and place on prepared baking sheet.
Brush rolls with beaten egg and sprinkle with coarse sea salt, then bake until golden brown, about 15 minutes.
Serve the hot soup alongside warm pretzel rolls.

Notes

Soup can be made a day ahead and reheated gently.
Use sharp cheddar for the most vibrant flavor.
Pretzel rolls are best enjoyed warm on the day they are baked.
Extra rolls freeze well in an airtight container.