Tasty Thanksgiving: Spiced Pumpkin Soup in a Bread Bowl

Still looking for another dish to add to your Thanksgiving feast? From the kitchen of our very own JLIC Educator, Corinne Shmuel, comes this perfect addition to your Thanksgiving meal.

Watch the latest Bronfman Center Tasty video as Corinne makes delicious Spiced Pumpkin Soup in a Bread Bowl! (Warning: mouths may water)

Want to recreate it yourself? It’s easy! All you need is:

2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6–1/2 to 7–1/2 cups bread flour
2 small sugar pumpkins or acorn squash
1 onion
2 parsnips
3 carrots
1 tablespoon cumin seeds
2 tablespoons coriander seeds
1 pomegranate

Directions

Bread Bowls:

1. Dissolve 2 tbsp active dry yeast in 3 cups warm water. In a large bowl, combine 2 tbsp sugar, 2 tsp salt, yeast mixture and 3 cups flour; mix until ingredients are combined. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6–8 minutes, adding more flour if necessary. Place into bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
3. Preheat oven to 500°. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two baking sheets.
4. Let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score surface with shallow cuts in an X.
5. Bake 2 minutes. Reduce oven setting to 425°. Bake 16–18 minutes longer or until golden brown. Remove from pans to wire racks to cool.
6. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell.

Spiced Pumpkin Soup:

1. Halve and deseed a small sugar pumpkin or two smaller squash (acorn squash is used in video). Bake at 385°F for 30–40 minutes.
2. Chop one onion; peel and chop 2 parsnips and 3 carrots. Sauté onion, then add other vegetables.
3. Toast 1 tbsp cumin seeds and 2 tbsp coriander seeds. Grind and add to vegetables.
4. Scoop out squash and add to vegetables. Add enough water to cover. Cook for 30 minutes, then blend.
5. Seed 1 pomegranate. Pour soup into bread bowl. Top with pomegranate seeds.

Last step: Eat up!

Happy Thanksgiving!

Video created by bc influncer intern Maximillian Hollander. Thanks to Corinne Shmuel for her amazing chef skills showcased in the video.