serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2–3 tbsp extra virgin olive oil
- 1 cup onion, finely diced
- 2 garlic cloves, finely chopped
- 2 cm piece ginger, peeled, finely chopped
- 1 long red chilli, seeds removed, sliced
- 1 tbsp lemongrass, chopped
- ½ bunch coriander, stalk and leaves chopped
- 500 g butternut pumpkin, peeled, diced
- 1 tbsp coconut sugar
- 1 lime, juiced
- 1 tsp fish sauce
- 270 ml coconut cream
- 500 ml water
- 4 slices bread
- 200 g gruyère, grated
- 1 tbsp finely chopped chives
- 20 g butter
Instructions
- In a hot, heavy-based pan over medium heat, add oil, onion, garlic, ginger, chilli, lemongrass, and coriander. Stir. Season with salt and pepper. Stir for 3–4 minutes, or until softened.
- Add pumpkin, coconut sugar, lime juice, fish sauce and coconut cream. Top up enough water to cover pumpkin. Simmer for 15–20 minutes, or until pumpkin is soft.
- Meanwhile, assemble toasties. Butter side of each bread slice. Distribute cheese and chives between 2 bread slices. Season with pepper and top with a slice of buttered bread. Cook on a hot pan, weighted down with a lid, for 2–3 minutes, or until golden on both sides.
- Use a stick blender to puree pumpkin mixture.
- Remove crusts from toasties and slice into three fingers. Stack and skewer to keep in place. Serve next to bowls of pumpkin soup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
