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Dairy
Easy
1 Hour, 40 Minutes
Diets 
This creamy soup is amazing on its own, but enjoy it with a slice (or four) of this incredible no-knead bread and it’ll be even better.
For more easy weeknight cooking, watch Supper, Again?!
4 cups all-purpose flour, such as Glicks
1 tablespoon Gefen Instant Dry Yeast
1 tablespoon sugar
1/2 tablespoon salt
2 cups warm water
1/3 cup plus 2 tablespoons Gefen Canola Oil, divided
roasted vegetable topping, recipe below
1 onion
2 red bell peppers
1 box fresh mushrooms
1 head of peeled garlic cloves
2 tablespoons Gefen Olive Oil
salt, to taste
pepper, to taste
paprika, to taste
1 tablespoon butter
1 large onion, cubed
4 carrots, peeled and sliced
4 medium sweet potatoes, peeled and sliced
4 cups cubed pumpkin, about 800 grams/1.7 pounds
1 teaspoon Gefen Onion Powder
1 teaspoon garlic powder
1/8 teaspoon black pepper
2 teaspoons salt
5 cups water
1 cup half and half (or 15% cream)
Mix all the ingredients besides for the two tablespoons of oil in a large bowl till a wet dough is formed and it is fully combined. This can be done by hand or in a mixer with the dough hook.
Drizzle the two tablespoons of oil over the top and around the dough.
Cover and let rise 30 minutes.
Preheat oven to 425 degrees Fahrenheit. Place Gefen Parchment on a baking sheet.
Grab about a third of the dough and place onto the baking sheet in a long oval shape. Continue with the remaining dough.
Spread the roasted vegetable mixture over the top and press down a bit into the dough.
Let sit about 15 minutes (longer is fine as well).
Bake uncovered for about 20 minutes or until edges are crispy and bread is golden brown.
Preheat oven to 400 degrees Fahrenheit.
Thinly slice all the vegetables. Leave the garlic cloves whole. Place onto a parchment lined baking sheet. Drizzle with oil and shake on the spices. Toss to coat then spread evenly onto the pan.
Bake uncovered for 20 to 30 minutes or until softened.
In a soup pot, sauté the butter and onion for five minutes till softened.
Add in the vegetables and spices. Cook another five minutes while giving a mix once or twice.
Add in the water and cover the pot. Allow to cook on a simmer for 45 to 60 minutes until all the vegetables have softened.
Remove from heat and use an immersion blender to blend the soup till smooth. Mix in the half and half. Add more salt to taste if needed.
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Are you putting 3 loaves on 1 baking sheet?
Yup!
Can I use whole wheat flour?
Yes, but expect a denser, heartier loaf. We usually recommend starting with a 50/50 whole wheat/white flour mix or to start with and adding more water (about 2 tbsp of water per cup of whole wheat), and allowing extra rest time for hydration
Made the soup. It was really good and hearty for the winter. Kept in the freezer for really long. My whole family enjoyed it. Thanks for the recipe!
Just made the bread today, was super super easy and was a hit with the children BH! Next time I’m gonna do different vegetables to keep it exciting (although it was delicious), really happy to add this to my super repertoire! Thanks Rena!
in the UK, can’t get half&half, what can I sub with m
Half the amount with heavy cream should work.
what pareve milk besubstituted for the half and half in the soup to keep it pareve
I’d suggest oat milk!