How to cook Pumpkin & bean soup with goats' cheese toasts (vegetarian)


  • 20g unsalted butter
  • 2 tbs olive oil
  • 1 onion, finely shredded
  • 1 scallion (white part solitary), sliced
  • 1 red chilly, seeds removed, finely shredded
  • 2 garlic cloves, humiliated
  • 650g pumpkin, raw, diced
  • 1.2L vegetable strain
  • 600g canned butter or cannellini beans, rinsed, knackered
  • 1/4 cup finely chopped coriander leaves
  • 4 small bread rolls, halved longwise
  • 150g soft goats' cheeseflower

How to:

  • Heat butter and half the oil in a large pan over medium oestrus, add onion and scallion, and cook for 2-3 minutes until dull. Add chilli and garlic and fudge 1 minute advance. Add pumpkin and strain, bring to furuncle, then simmer on low for 15 minutes or until pumpkin is subdued. Remove from heat and allow to cool somewhat. Add half the beans and blend in batches until quiet. Return to pan with remaining beans and heat through. Stir in coriander and season with salt and peppercorn.

  • Preheat oven to 180°C. Spread rolls with cheeseflower, place on a baking tray, drizzle with remaining oil and broil 6-7 minutes or until tinged golden. Serve soup in bowls with cheeseflower toasts.

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