Halloween Soup

INSTRUCTIONS FOR DOUGH

• 1
  First, prepare the leavened dough for the 'bones'. Sift the flour into a bowl, make a well in the center, pour in lukewarm water, and crumble the yeast into it. Stir in enough surrounding flour with a wooden spoon to form a thicker batter in the center of the crater.
• 2
  Sprinkle salt on the surrounding flour and let the mixture rest for 15 minutes until the yeast rises. Once the yeast has risen, add olive oil to the mixture and stir everything with a wooden spoon to combine the ingredients.
• 3
  Then pour the mixture onto a work surface and knead it into a nice compact dough, which we leave to rise in a bowl covered with cling film for 1 hour.
• 4
  Divide the risen dough into 16 equal parts. Roll each piece into a long thin snake. Then cut it in half, round the ends. Place both snakes next to each other and roll the middle to form a bone shape. Continue with all the other pieces.
• 5
  Place the bones on a baking sheet lined with parchment paper, let them rise for 30 minutes, and then bake them in an oven preheated to 180°C for 10-15 minutes.

INSTRUCTIONS FOR SOUP

• 1
  Clean and cut the carrots, celery, and pumpkin into smaller pieces. Spread them on a baking sheet. Add garlic cloves and bake everything in the oven at 180°C for about 30 minutes.
• 2
  Meanwhile, finely chop the cleaned onion and sauté it in butter. Then add the roasted vegetables, mix everything, pour in the broth, and cook until soft.
• 3
  Blend the cooked vegetables, season with salt and pepper.