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

Recipe «Pumpkin & bean soup with goats cheese toasts (vegetarian)» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.