Pumpkin and bean soup with orange gremolata

Up your fibre with this mouthwatering pumpkin soup with a citrus twist.

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

2 teaspoons olive oil
1 large onion, chopped
600g butternut pumpkin, peeled, chopped
250g kumarasweet-potatoX, peeled, chopped
2 cups reduced-salt vegetable stock and 3 cups water
pinch of nutmeg
400g can cannellini beans, rinsed and drained
4 slices wholegrain bread
½ cup freshly grated reduced-fat grated cheddar
4 tablespoons freshly grated parmesan (grate finely)
Orange gremolata
¼ cup finely chopped flat-leaf parsley
2 teaspoons zest of orange
1 small clove garlic, chopped

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Instructions

Stay Awake

1 Place a large saucepan over medium heat. Add olive oil; heat. Add onion and cook, stirring, for 5 minutes, or until soft.

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.

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 cheeses and grill until cheese bubbles.

4 Make orange gremolata: Toss all ingredients in a small bowl.

5 Divide pumpkin soup among 4 bowls, scatter with gremolata and serve with cheese toasts.

Variations

Make it gluten free: Check stock and spice are gluten free and use gluten-free bread.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 19 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 16 g

Dietary fibre 12 g

Sodium 810 mg

Calcium 350 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.