Family friendly Entrees

Pumpkin and bean soup with goats' cheese toasts (vegetarian)

Name: Pumpkin and bean soup with goats' cheese toasts (vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 20g unsalted butter; 2 tablespoons olive oil; 1 onion, finely chopped; 1 leek (white part only), sliced; 1 red chilli, seeds removed, finely chopped; 2 garlic cloves, crushed; 650g pumpkin, peeled, diced; 1.2L vegetable stock; 600g canned butter or cannellini beans, rinsed, drained; 1/4 cup finely chopped coriander leaves; 4 small bread rolls, halved lengthways; 150g soft goats' cheese

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30m

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Ingredients (12)

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

Method

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.