Pumpkin and bean soup with orange gremolata
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$3.35 per serve
(at time of publication)
Full ingredients list:
2 teaspoons olive oil
1 large onion, chopped
600g butternut pumpkin, peeled, chopped
250g sweet potato, peeled, chopped
5 cups reduced-salt vegetable stock
pinch of nutmeg
1 x 400g can cannellini beans, rinsed, drained
4 slices wholegrain sourdough
1/2 cup reduced-fat grated cheddar
1/4 cup finely grated parmesan
1/4 cup finely chopped flat-leaf parsley
2 teaspoons orange zest
1 small garlic clove, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a large saucepan over medium heat. Add olive oil; heat. Add onion and cook, stirring, for 5 minutes, or until soft.
Step 2 Add pumpkin, sweet potato, stock and nutmeg to saucepan; bring to the boil. Reduce heat to low and simmer for 20 minutes, or until veg are very tender. Add cannellini beans; stir well. Blend soup with a stick blender (or in a food processor) until smooth.
Step 3 Meanwhile, preheat grill to high and line a baking tray with baking paper. Place sourdough on tray and grill for 1–2 minutes per side; scatter with both cheeses and grill until cheese melts and bubbles.
Step 4 Make orange gremolata: Toss all ingredients in a small bowl.
Step 5 Divide pumpkin soup among 4 bowls, scatter with gremolata and serve with cheese toasts.
Make it gluten free: Use gluten-free stock and serve with gluten-free grainy toast.
About this recipe
First published: June 2015