Halloween Soup

Instructions

• 1
  First, prepare the yeast dough for the 'bones'. Sift the flour into a bowl, make a well in the center, pour lukewarm water into it, and crumble the yeast into the water. Stir enough surrounding flour into the liquid with a wooden spoon to form a thicker batter in the center of the well.
• 2
  Sprinkle salt over the surrounding flour and let the mixture rest for 15 minutes until the leaven rises. Once the leaven has risen, add olive oil to the mixture and stir everything with a wooden spoon until the ingredients combine.
• 3
  Then, turn the mixture out onto a work surface and knead it into a nice compact dough, which you will leave to rise in a bowl, covered with cling film, for 1 hour.
• 4
  Divide the risen dough into 16 equally sized portions. Roll each piece into a long, thin snake. Then, cut it in half into two equal parts and round the ends. Place both snakes next to each other and roll out the middle to create a bone shape. Continue this with all remaining pieces.
• 5
  Arrange 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.
• 6
  Clean and cut the carrots, celery, and pumpkin into smaller pieces. Spread them on a baking sheet. Add garlic cloves and roast everything in the oven at 180 °C for about 30 minutes.
• 7
  Meanwhile, finely chop the peeled onion and sauté it in butter. Then add the roasted vegetables, mix everything, pour in the broth, and cook until tender.
• 8
  Blend the cooked vegetables, then season with salt and pepper.
• 9
  Serve the hot soup in bowls, garnish with cream and chili (omit chili for children), and serve with the baked bones.