We know that whole wheat bread preserves high nutrient values, but it’s so boring if we eat them usually. Pump up easy pumpkin soup in a pull-apart whole wheat bread cob loaf bowl!
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Ingredients:

• A bag of Whole Wheat Bread.
• 300 gr Pumpkin
• 1 onion
• 1 little fresh cream
• Salt + cooking oil (butter)

Directions:

1. Bake for 8 - 10 minutes at 356°F - 392°F ( 180°C - 200°C ) or until the surface turns golden brown for crispy texture.
2. Cut the onion and pumpkin into medium slices
3. Fry onion with butter or cooking oil for about 3 minutes, then add pumpkin.
4. Add water – liquid won't quite cover all the pumpkins. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
5. Remove from heat and use a stick blender to blend until smooth
6. Season to taste with salt, stir through cream (never boil soup after adding cream, cream will split).
7. 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. Then place pumpkin soup in the bread cob.

Bon Appétit!