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French onion pumpkin soup in a garlic bread cob recipe
French onion pumpkin soup in a garlic bread cob recipe
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Elevate pumpkin soup with bacon, crème fraîche, and serve in a garlic bread cob loaf bowl.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 fresh thyme sprigs
  • 5.00 gm ground cumin
  • 2.50 gm sweet paprika
  • 5 garlic cloves, crushed
  • 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped
  • 1L carton Stock Chicken Style
  • 40.00 ml chopped fresh continental parsley leaves, plus extra leaves, to serve
  • 18cm cob loaf
  • 2 streaky bacon rashers, halved crossways
  • Crème fraîche, to serve
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced into rings
  • 32.00 gm brown sugar
Instructions:
  • In a large saucepan or stockpot over medium-high heat, heat 1 tbsp oil. Add onion and thyme, stir and cook for 4-5 minutes until softened. Stir in cumin, paprika, and half of the garlic and cook for 30 seconds until fragrant. Add pumpkin and stock, cover, and bring to a boil. Reduce heat to medium and cook for 15 minutes until pumpkin is tender. Remove from heat and let cool slightly. Discard thyme sprigs, then blend with a stick blender until smooth. Return to heat and cook uncovered, stirring, for 8-10 minutes until slightly thickened.
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. In a bowl, combine parsley, remaining oil, and remaining garlic. Cut the top third off the cob loaf and gently scoop out the bread inside, leaving a 2cm-thick shell. Tear the inside bread into large pieces and place the cob and torn bread on the prepared tray. Brush the garlic mixture over the cut edge of the cob and the torn bread to coat. Bake for 15 minutes or until golden and crisp.
  • For the caramelized onions, gently heat oil in a pan. Sauté onion until soft and golden, about 10-15 minutes. Add sugar and cook until caramelized, then mix in thyme.
  • Fry the bacon in a non-stick pan over medium heat until it turns golden and crisp, about 5 minutes.
  • Ladle the pumpkin soup into the cob, swirl in some crème fraîche, and top with caramelized onions, crispy bacon, croutons, and extra parsley. Season to taste and serve hot.

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