Easy Pumpkin Soup with Pan Cheese Toasties

11 Ingredients

Number of servings

30grams butter, softened (for pan cheese toasties)
1 leek, halved, washed, thinly sliced
1.20kilograms butternut pumpkin, peeled, seeds removed, chopped
1/2teaspoons ground nutmeg
1L chicken stock (or vegetable stock)
1/3 cup Greek-style yoghurt, to serve
30grams parmesan cheese, finely grated (for pan cheese toasties)
8 slice fresh sourdough cobb loaf, for pan cheese toasties
1 cup mozzarella cheese, grated (for pan cheese toasties)
1tablespoons olive oil
1tablespoons flaked almonds, toasted (to serve)

Method

Step 1 of 4

Heat oil in a large saucepan over medium heat. Add leek and cook, stirring until leek is softened. Add the nutmeg and pumpkin and stir to coat in leek. Pour in the stock and bring to the boil. Partially cover with lid and boil gently 15-20 minutes or until the pumpkin is soft.

Step 2 of 4

Set soup aside for 10 to cool slightly. Blend with a stick blender until smooth. Season.

Step 3 of 4

For the pan cheese toasties; place 4 slices of sourdough onto a board. Spread bread with butter. Combine mozzarella and parmesan in a small bowl. Sandwich the cheese mixture between bread slices with buttered side up. Heat a large non-stick frying pan over medium heat until hot. Add sandwiches and cook 3-4 minutes each side until golden. Cut into thirds.

Step 4 of 4

Ladle hot soup into bowls, top with yoghurt and almonds. Serve with cheese toasties. Tip 1: For thai style soup, replace leek with finely chopped onion and omit the nutmeg. Add 1 heaped spoonful red curry paste to the pan in step 1 after cooking onion. Replace the yoghurt with coconut milk and almonds with toasted flaked coconut. Tip 2: For roasted pumpkin soup combine leek, pumpkin, oil and nutmeg in a bowl and toss to coat. Roast in 180°C oven for 30 minutes or until tender. Transfer to a bowl, pour over boiling stock and blend until smooth. Tip 3: To add a little sweetness, add a large chopped carrot in step 1 with pumpkin.