Pumpkin Halloween Cob Loaf Recipe
Introduction
Give leftover pumpkin soup a spooky season makeover with this Halloween Pumpkin Cob Loaf! Creamy pumpkin soup is transformed into a rich, tasty dip and served inside a golden toasted cob loaf. Finished with a swirl of Greek yoghurt, chilli oil and fresh dill, then surrounded by toasted bread and crunchy veggies, it’s an easy Halloween entertaining favourite made for dipping and sharing!
Ingredients
To serve
Method
1
Preheat oven to 180°C
2
Add the pumpkin soup to a saucepan over medium heat.
3
Slice the top off the cob loaf and carefully remove the soft bread from the centre, leaving a thick shell. Tear the removed bread and cob lid into chunky pieces for dipping
4
Place the cob loaf and torn bread pieces on a baking tray. Bake for 8-10 minutes or until lightly golden and toasted
5
Spoon the warm pumpkin mixture into the toasted cob loaf. Add a swirl of Greek yoghurt, drizzle with chilli oil and finish with fresh dill
6
Serve immediately with the toasted cob pieces, baby carrots, cucumber, radishes and broccolini for dipping
Products featured in this recipe
