Coconut Roasted Pumpkin Soup with Seeded Spelt Overnight Bread

Ingredients

• 2 kg piece Kent pumpkin, seeded, skinned & cut into chunks
• 1 large onion, cut into wedges
• 4 garlic cloves
• 1 ½ tsp ground cumin
• 1 tsp ground nutmeg
• 2 tbsp olive oil
• 4 cups (1L) chicken stock
• 400ml coconut milk
• Coriander sprigs, to serve
• Toasted coconut flakes, to serve
• 1 ½ cups (225 g) wholemeal spelt flour
• 1 ½ cups (225 g) plain flour, plus ¼ cup extra
• 2 tsp dried yeast
• 2 tsp sea salt
• ¼ cup (35 g) sunflower seeds
• ¼ cup (40 g) pepitas
• 2 cups (500ml) tepid water