Bread Bowls with Pumpkin Soup » as suggested by Lyndall Powys from Brumby's Mt Eliza
	Bacon, Eggs, Cheese and Lettuce on San Francisco Sour Dough » by Jon English
	Grandma's Original Meatloaf, Homemade Relish and Baby Spinach on Brumby's Rye » by Kate Ceberano
	Tasmanian Trout, Rocket, Smoked Cheese and Mayonnaise on Mega-Grain » by Malcolm Douglas
	Chicken, Avocado and Bacon on a Baguette » by Daryl Somers
	The Hawke Baguette » by John Clarke, Bryan Dawe & Gina Riley
	Barbecued Chicken, Grilled Peppers, Swiss Cheese and Pesto on 12 Cereal Loaf » by Frank Holden
	Bruschetta on Toasted Ciabatta » by Geoff Jansz
	Chicken, Roma Tomatoes, Avocado and Rocket Lettuce on Turkish Bread » by Kerri-Anne Kennerley
	Smoked Salmon, Cream Cheese and Lettuce on a Baguette » by Bert Newton
	Banana, Peanut Butter and Honey on Wholemeal Cobb » by Greg Norman
	Shaved Roast Beef, Sun Dried Tomatoes, Cos Lettuce and Chutney on Cobb Loaf » by John Farnham
	Cornbeef and Pickles on Sunflower and Honey Loaf » by Max Walker
	Spinach, Feta & Olive Bread Pie »
	Baked Ricotta Cheese Rolls » as suggested by Rebekah Smith from Brumby's Mt Eliza
	Sourdough Niscoise » as suggested by Michelle Kerr from Brumby's Leederville
	Mediterranean Picnic Ring »
	Poached Rhubarb with Fruit Loaf and Ricotta »
	Pumpkin, Fetta and Mint Slice »
	Tomato and Bread Soup »
	Turkish Bread Pizza »
	Avocado and Chicken Toast »
	Grissini Croutons with boconcini and tomato »
	Apricot Bread and Butter Pudding »
	Chicken, Cheese, Avocado and Mayo on a French Stick » by Bruce Samazan

Bread Bowls with Pumpkin Soup

as suggested by Lyndall Powys from Brumby's Mt Eliza
 

Ingredients

4 Bigger than Texas Rolls
pinch of garlic
1 medium butternut pumpkin, peeled and chopped
2 large onions, chopped
2 celery sticks, chopped
3 cups chicken or vegetable stock
1/2 cup of milk or cream
1/2 tsp nutmeg salt and pepper

Method

1. Preheat oven to 180 degree celsius 2. Using a sharp knife, carefully slice the top of the centre into croutons. 3. Spray a baking tray with cooking spray. Arrange croutons on tray. Sprinkle lightly with garlic salt and cover with cooking spray. Place the hollowed out rolls onto the oven tray with the croutons. Bake for 5 minutes. Remove from oven. 4. In a large saucepan, combine pumpkin, onions and celery with the stock. Bring to boil. Reduce eat and simmer covered for 15 minutes. 5. Remove from heat and puree with a food processor until smooth. 6. Return to low heat and add cream and seasoning. Do not boil. 7. Ladle soup carefully into prepared rolls. Sprinkle parsley over each bread roll and serve with the croutons.