Gluten Free | Vegetarian
2 Cups of Fresh Baby Spinach (washed)
250 g Sour Cream
1 small to medium Kent pumpkin whole
French Onion Packet Soup (make sure it’s GF)
Loaf of GF Bread
Some Garlic infused EVOO to drizzle on bread.
Slice the top off of the pumpkin and bake the bottom in a preheated oven at 130 degrees celsius for 1 hour
After one hour remove the pumpkin and allow to cool enough so that you can scoop out the centre of the pumpkin.If the pumpkin is still hard, cook for a little longer in the oven.
Wilt the spinach in a saucepan until fully collapsed.
Roughly slice this spinach.
In a bowl mix the sour cream and spinach and then add the French onion soup one teaspoon at a time until the desired flavour is reached.
Place the mixture into the pumpkin and place in the oven for 10 to 15 minutes
Toast up some GF bread and then drizzle some Garlic Infused EVOO over the top and serve with the ‘Cobb loaf’