French onion pumpkin soup in a garlic bread cob
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Loading... - Kevin Bailey
- 12 May 2022
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16 Ingredients
80ml (1/3 cup) extra virgin olive oil
1 brown onion, finely chopped
3 fresh thyme sprigs
2 tsp ground cumin
1 tsp sweet paprika
5 garlic cloves, crushed
1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped
1L carton Massel Stock Chicken Style
2 tbsp chopped fresh continental parsley leaves, plus extra leaves, to serve
18cm cob loaf
2 streaky bacon rashers, halved crossways
Crème fraîche, to serve
caramelised onion
1 tbsp extra virgin olive oil
1 large brown onion, thinly sliced into rings
2 tbsp brown sugar
2 tsp fresh thyme leaves
5 Method Steps
Step 1
Heat 1 tbsp oil in a large saucepan or stockpot over medium-high heat. Add onion and thyme. Cook, stirring, for 4-5 minutes or until mixture softens. Add cumin, paprika and half the garlic. Cook, stirring, for 30 seconds or until aromatic. Add pumpkin and stock. Cover and bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Remove from heat and set aside to cool slightly. Discard thyme sprigs. Use a stick blender to blend until smooth. Return to heat and cook, uncovered, stirring, over medium heat for 8-10 minutes to thicken slightly.
Step 2
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Combine the parsley, remaining oil and remaining garlic in a bowl. Cut the top third off the cob loaf. Gently scoop out the bread inside, leaving a 2cm-thick shell. Tear the inside bread into large pieces. Place the cob and torn bread on 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.
Step 3
Meanwhile, to make the caramelised onion, heat the oil in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 10-15 minutes or until softens and is light golden. Add the sugar and cook, stirring, for 5 minutes or until the onion caramelises. Stir in the thyme. Read More…
