Pear and pumpkin soup
1 medium, coarsely chopped
4 clove(s), crushed
2 tbs, (8 leaves)
pumpkin, butternut, raw
800 g, coarsely chopped
1 large, unpeeled, coarsely chopped
4 cup(s), (1L)
reduced-fat 15% cheddar cheese
¼ cup(s), grated, (30g)
160 g, (8 x 20g slices), wholemeal
1 tbs, sprigs to serve
- 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.
- Using a stick blender or food processor, process soup until smooth and combined.
- 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.
- Top soup with extra thyme and serve with cheesy toasts.