Cut the pumpkin into pieces and cook until soft over moderate heat.

Then puree with a blender and put 350 grams of the pumpkin puree in a mixing bowl and let cool to about 40 ° C.

Now the sugar, the salt, the dry yeast, the STAY SPICED ! Add the pumpkin spice and the roasted pumpkin seeds and mix with a fork. Now add the flour gradually and knead for at least 3 minutes on medium heat.

Next, put the dough out of the mixing bowl, form into a ball and let it rise in a floured bowl covered with a kitchen towel for 2 hours.

Then remove the dough from the bowl and divide it into two equal pieces,  then stretch into the typical baguette pan and twist it in to create a tension!

Preheat the oven to 240°C top/bottom heat and place a refractory vessel with water at the bottom of the oven.

After the oven reaches its temperature, insert the baguettes and bake for 20 to 25 minutes. 

Tip: The bread goes best with a wonderfully spicy pumpkin soup or a light autumn salad.