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Pumpkin Soup Boule

Time: More than 30 Mins Serves: 2

In this recipe: Sourdough Cob

Ingredients

  • 1 COBS Bread Sourdough Cob
  • 2 tbsp Butter
  • 1/2 Small Onion, finely diced
  • 1/2 tsp Minced Ginger
  • 1 Clove of Garlic, finely minced
  • 1/4 cup Whipping Cream
  • 400ml Pumpkin Puree
  • 1/2 cup Chicken Stock
  • 1/2 cup Water
  • Pinch of Ground Nutmeg
  • Pinch of Ground Cinnamon

Directions

  1. Preheat oven to 425F
  2. In a saucepan add butter and melt over medium heat. Add onions and sauté until brown (about 7-9 minutes)
  3. Add garlic and ginger with the onions and cook for 3-4 minutes
  4. Add the chicken stock and water to the saucepan to deglaze the pan. Reduce liquid to half (about 5 minutes)
  5. Add pumpkin puree and stir until thoroughly mixed. Cook for 5 minutes
  6. Add whipping cream and stir until it is combined. Lower heat to medium-low and simmer for 5 minutes
  7. Add a pinch of nutmeg and cinnamon, stir and take the saucepan off the heat. Set aside
  8. While soup is simmering start to prepare your soup boule. Using a bread knife, place the sourdough cob placed on a cutting board, cut a “lid” off the cob (start approximately 2 centimetres from the top). Follow the cut around the circumference of the cob until you complete a full circle and can take the “lid” off
  9. Using your fingers take out the inner crumbs from the sourdough boule, leaving about 1cm of crust all around and the bottom of the bread boule. Careful not to poke a hole in your bread bowl as the soup will leak out
  10. Place the hollowed-out bread bowl and “lid” on a baking pan and bake in the oven for 8 minutes. Remove from oven and set aside
  11. Fill your bread boule with pumpkin soup, leaving about 1 cm space from the top
  12. Garnish with finely minced parsley, sour cream or any other toppings you like, serve hot