Experience the heartwarming comfort of homemade pumpkin soup paired with fluffy Air Fryer Bread Rolls. The soup's a harmonious blend of butternut pumpkin, butter, and fragrant nutmeg, resulting in a creamy and buttery sensation that's simply the best. With the rolls, you're sure to love this recipe.
Ingreadient:
- 2 tbsp Olive Oil
- 40g Western Star spreadable butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1.2 kg butternut pumpkin, peeled diced
- 1/2 tsp freshly grated nutmeg
- Salt and pepper to taste
- 5 cups chicken stock
- 1/2 cup Western Star cream
- Thyme sprigs for garnish
- ¼ cup warm water
- 1 sachet yeast
- 3 teaspoons caster sugar
- 2 cups bread plain flour, extra for kneading
- ½ teaspoon ground sea salt
- 125g Western Star Block salted butter, melted, extra for greasing
- ½ cup milk
- 1 egg, beaten (optional)
- Western Star Spreadable, to serve
Direction:
- Heat oil and butter together in a large deep pan over medium high heat and add onion and garlic. Cook stirring for 5 minutes or until softened.
- Add pumpkin, nutmeg and season with salt and pepper. Mix well.
- Add stock and partially cover with lid. Bring to the simmer and then reduce heat to medium. Simmer for 20-25 minutes or until pumpkin is soft.
- Blend with a stick blender and stir through cream. Taste for seasoning and garnish with fresh thyme leaves
- Place water in a heatproof jug. Stir in yeast and 1 teaspoon of sugar. Set aside for 10 minutes until foamy.
- Sift flour in a large bowl. Stir in remaining sugar and salt. Make a well in the centre. Add yeast mixture, butter and milk. Stir until mixture forms a dough.
- Squeeze together in the bowl with your hands. Turn out onto a lightly floured surface and knead for 6 minutes until smooth and elastic. Spray a large bowl with cooking oil spray. Sit dough ball in bowl. Cover with plastic wrap or a tea towel and sit in a warm place for 1 hour until tripled in volume.
- Punch down dough. Knead gently on a lightly floured surface into a log. Cut into 8 even pieces. Knead each piece lightly into a ball. Mark two slits into the smooth tops with a sharp knife.
- Grease air-fryer basket with butter. Place dough balls in air-fryer basket. Brush liberally with egg. Cover with a tea towel or plastic wrap and sit in a warm place to prove again for 1 hour or until tripled in volume.
- Air-fry on 160C for 20-25 minutes or until golden. Tip rolls out onto a tray. Slide back into air fryer basket being careful to not burn yourself. Cook for 4-5 minutes until bases are golden. Stand until room temperature and serve with Western Star spreadable.
