Pumpkin & bean soup with goats cheese toasts (vegetarian)

Cooking Soups Pumpkin & bean soup with goats cheese toasts (vegetarian)

Detailed step-by-step description of how to cook the dish "Pumpkin & bean soup with goats cheese toasts (vegetarian)". Try it by all means

Lables: Low carb Low kilojoule Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat butter and half the oil in a large pan over medium heat, add onion and leek, and cook for 2-3 minutes until softened. Add chilli and garlic and cook 1 minute further. Add pumpkin and stock, bring to boil, then simmer on low for 15 minutes or until pumpkin is soft. Remove from heat and allow to cool slightly. Add half the beans and blend in batches until smooth. Return to pan with remaining beans and heat through. Stir in coriander and season with salt and pepper.
  2. Preheat oven to 180°C. Spread rolls with cheese, place on a baking tray, drizzle with remaining oil and bake 6-7 minutes or until tinged golden. Serve soup in bowls with cheese toasts.

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20g unsalted butter
2 tbsp olive oil
1 onion, finely chopped
1 leek , sliced
1 red chilli, seeds removed, finely chopped
2 garlic cloves, crushed
650g pumpkin, peeled, diced
1.2L vegetable stock
600g canned butter beans or cannellini beans, rinsed, drained
1/4 cup finely chopped coriander leaves
4 small bread rolls, halved lengthways
150g soft goats' cheese

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Soups
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