Roughly chop the walnut and pumpkin seeds, put them in a bowl and pour cold water over them so that everything is well covered. Cover the bowl and let it soak at room temperature for about 12 hours.
For the pumpkin puree, halve any pumpkin, remove the seeds and cut into cubes. Put these in a saucepan, cover completely with water and cook over medium heat for 5 to 8 minutes until soft. Drain the water, finely puree the pumpkin and allow the pumpkin puree to cool completely.
For the dough, put the flour in a mixing bowl, crumble the yeast into it, add the salt, oil, nutmeg, the swelling and the cooled pumpkin puree and knead with the dough hook of the food processor for 15 minutes.
After the kneading time, place the dough on the lightly floured work surface and shape it into a round shape. Put back in the bowl, cover and let rest for 60 to 90 minutes. Dust the dough with flour, cover and let rise for another 20 minutes. In the meantime, preheat the oven to 220 ° top / bottom heat. Place a bowl of water on the bottom of the oven while it is preheating.
After the last resting time, put the bread in the oven, spray vigorously with water again in the lower area of the oven and bake for 20 minutes. 20 minutes later remove the pot with water, reduce the heat to 190 ° and bake the bread for 35 minutes.