Pear and pumpkin soup
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, coarsely chopped
Garlic
4 clove(s), crushed
Fresh sage
2 tbs, (8 leaves)
Butternut pumpkin
800 g, coarsely chopped
Pear(s)
1 large, unpeeled, coarsely chopped
Vegetable stock
4 cup(s), (1L)
Extra light cheddar cheese
¼ cup(s), grated, (30g)
Baguette, multigrain
160 g, (8 x 20g slices), wholemeal
Fresh thyme
1 tbs, sprigs to serve
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook onion, garlic and sage, stirring, for 5 minutes or until onion has softened. Add pumpkin, pear and stock and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until pumpkin and pear are tender. Set aside to cool slightly.
2
Using a stick blender or food processor, process soup until smooth and combined.
3
Meanwhile, preheat grill on high. Grill bread for 1–2 minutes each side or until golden. Sprinkle toast with cheese and top each slice with a thyme sprig. Grill for 1–2 minutes or until melted.
4
Top soup with extra thyme and serve with cheesy toasts.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.