Pumpkin & Bean Soup With Goats Cheese Toasts (vegetarian)

By Valli Little

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All you have to do is throw all your ingredients of Pumpkin & Bean Soup With Goats Cheese Toasts (vegetarian)

  1. 20g unsalted butter
  2. 2 tablespoons olive oil
  3. 1 onion, finely chopped
  4. 1 leek (white part only), sliced
  5. 1 red chilli, seeds removed, finely chopped
  6. 2 garlic cloves, crushed
  7. 650g pumpkin, peeled, diced
  8. 1.2L Massel vegetable liquid stock
  9. 600g canned butter beans or cannellini beans, rinsed, drained
  10. 1/4 cup finely chopped coriander leaves
  11. 4 small bread rolls, halved lengthways
  12. 150g soft goats cheese

The instruction how to make Pumpkin & Bean Soup With Goats Cheese Toasts (vegetarian)

  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 180u00b0C. 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.

Nutritions of Pumpkin & Bean Soup With Goats Cheese Toasts (vegetarian)

fatContent: 325.279 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 14 grams protein
sodiumContent: 20 milligrams cholesterol

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