- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Two classic favourites – creamy pumpkin soup and cheese toasties, come together in this fabulous winter meal.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, coarsely chopped
- 2 garlic cloves, halved
- 3 sprigs thyme
- 1kg pumpkin, peeled cut into 5cm pieces
- 2 cups Massel vegetable liquid stock
- 4 slices wholegrain bread
- 40g cheddar, finely grated
- 2 tablespoons chopped chives
- Greek-style yoghurt, to serve
Equipment
- Philips All In One Cooker and a hand blender
Method
- Step 1Add oil, onion, garlic and thyme to inner pot of Philips All In One Cooker. Press saute/sear high temp button. Set cooking time for 4 minutes and press start (do not close the lid). Stir occasionally. Stir in the pumpkin and stock. Close lid and turn knob to seal. Press manual in pressure cooking for 10 minutes. Turn knob to vent. Once the steam has been released, open lid.
- Step 2Meanwhile, preheat grill to high. Place bread on an oven tray. Cook under grill for 1 minute or until toasted. Turn bread and cover with cheddar. Cook under grill for 1-2 minutes or until cheese has melted. Cut toasties in half.
- Step 3Discard thyme sprigs. Using a hand held blender, blend soup until smooth. Serve soup with cheese toastie halves, chives and a dollop of yoghurt.
- High carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1132 kj
Energy
6.7g
Fat Total
1.7g
Saturated Fat
9g
Fibre
9.4g
Protein
2mg
Cholesterol
763mg
Sodium
11.8g
Carbs (sugar)
46.7g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Taste.com.au
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