Ingredients:
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1 x Brumby's Red Onion Cobb
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1/2 butternut pumpkin (skin removed and cubed)
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1/2 bulb garlic (peeled and thinly sliced)
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1/3 cup sour cream
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2 cubes of vegetable stock
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Salt and pepper taste
Method:
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Step 1:
Preheat the oven to 200 degrees celsius.
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Step 2:
In a large pot add cubed pumpkin, garlic bulb, stock cubes, and the boiling water.
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Step 3:
Bring to a boil over a high heat, then reduce heat and let simmer for 50 minutes.
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Step 4:
Meanwhile, remove the top of the cobb and hollow it out. Cut the hollowed out bread into small 2x2cm cubes, Put these aside, as these will be used for croutons.
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Step 5:
Place the lid back on the top of the cobb, and add the croutons on a baking tray and bake for 15 minutes or until golden.
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Step 6:
Remove the pot from the stove. and add the sour cream, then using a hand blender, blend the pumpkin soup until creamy.
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Step 7:
Add salt and pepper to taste.
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Step 8:
Pour the pumpkin soup into the cobb, and top with the croutons. You can also use the top of the loaf for dipping.
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Step 9:
Serve hot.
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Step 10:
Be sure to check out the video!
Preheat the oven to 200 degrees celsius.
In a large pot add cubed pumpkin, garlic bulb, stock cubes, and the boiling water.
Bring to a boil over a high heat, then reduce heat and let simmer for 50 minutes.
Meanwhile, remove the top of the cobb and hollow it out. Cut the hollowed out bread into small 2x2cm cubes, Put these aside, as these will be used for croutons.
Place the lid back on the top of the cobb, and add the croutons on a baking tray and bake for 15 minutes or until golden.
Remove the pot from the stove. and add the sour cream, then using a hand blender, blend the pumpkin soup until creamy.
Add salt and pepper to taste.
Pour the pumpkin soup into the cobb, and top with the croutons. You can also use the top of the loaf for dipping.
Serve hot.
Be sure to check out the video!
