Pumpkin and tahini soup with za’atar flatbreads
1. To make the flatbreads, combine the flour, yeast, yogurt and olive oil, plus 1 tsp flaky sea salt and 50-60ml lukewarm water, in the bowl of the Bosch Creation Line with Scale Stand Mixer. Using the dough hook, mix for 5 mins until soft and combined, then let it sit for 10 mins (or up to 1 hr, if you have time).
2. Heat the oven to 200C/180C fan/gas 6. Place the pumpkin on a baking tray with the cinnamon, ground cumin and 1½ tbsp olive oil, then roast for 20-25 mins until tender.
3. Meanwhile, heat the remaining 1 tbsp olive oil in a medium saucepan over a medium heat. Tip in the red onion and cook for 20 mins, reducing the heat to low-medium. Once the onion is soft and slightly sticky, add the garlic and chilli flakes and fry for 30 secs. When the pumpkin is cooked, carefully remove it from the oven and add to the pan, along with the stock and 2 tbsp tahini. Bring to a boil, then remove from the heat. Blend to a soup using the Bosch Hand Blender.
4. Once the flatbread dough has had time to prove, roll half of it out onto a lightly floured work surface to approx. 20cm x 20cm. Heat a griddle pan to a medium-high heat and add the first flatbread, cooking for 3 mins on each side until left with dark golden griddle lines. Transfer to a serving board, then repeat with the rest of the dough. Drizzle both flatbreads with olive oil, a sprinkle of flaked sea salt and the za’atar.
5. Loosen the remaining tahini in a small bowl with 1-2 tbsp water – it should be a spoonable consistency. To serve, ladle the soup into the bowls and drizzle with the tahini. Top with chilli flakes, crispy fried onions and pumpkin seeds.