Pumpkin and bean soup with orange gremolata

Instructions

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.