Pumpkin & Red Pepper Soup with Cheese Kimchi Toastie (Edit recipe)

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I don't know about you but I love a soup & toastie combo & ive got for you the duo you didn't know you needed.Simple to make, packed with flavour & highly nutritious, this autumnal veg isn’t just great for decoration, it’s also great for us too. It's Low in fat & calories and high in fibre & antioxidants.Paired with this delicious Cheese & kimchi toastie.Kimchi is great to add to your diet particularly this time of year because it can help strengthen your immune system & help support your overall immune health. helping you to keep fighting fit as the weather gets cold.

10 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1229
Fat:	31 g
Carbohydrates:	174 g
Protein:	81 g
Cholesterol:	62 g
Sodium:	11951 mg
Fiber:	5 g
Sugars:	127 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 2

Ingredients

1 whole Sugar Pumpkin
3 whole Shallot, peeled & trimmed
1 whole Garlic, bulb
3 whole Red Bell Pepper
1 tsp dried Oregano
1 tsp Red Pepper Flakes
1 cup Vegetable Stock
1 Tbsp Oat Milk Creamer

to serve

1 Tbsp Chili Infused Olive Oil, optional
1 bunch Flat Leaf Parsley, chopped
2 tsp Pumpkin Seeds

toastie

4 pieces Sourdough Bread
2 Tbsp Salted Butter, vegan (optional)
2 Tbsp Kimchi
4 Tbsp Mild Cheddar Cheese, vegan optional
2 pieces Spring Onion
1 whole Lime Zest

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1)Pre-heat the oven to 180c. Prepare a baking tray with parchment paper.
2)Cut the pumpkin horizontally in half, and use a spoon to remove the seeds. Peel the garlic and chop the end of keeping the whole garlic intact. Peel and trim the onions. Remove the stalk and seeds of peppers and slice in half.
3)Place the pumpkin half's on the tray, alongside the peppers, drizzle with olive oil, oregano and a sprinkling of rock salt. Place the whole garlic in one pumpkin half and the shallots in the other half, then turn them upside down so they're cut side down. Bake in the oven for 35mins+.
4)once the pumpkin is soft to touch, remove from the oven and allow to cool slightly, whilst you prepare the stock.
5)Use a spoon to spoon out the pumpkin flesh then add to a blender, alongside the shallots, bell peppers and red pepper flakes. Squeeze in the roasted garlic. (I normally use just half and keep the other half to make garlic bread) Blend until smooth.
6)Transfer to a pan and gently reheat, stirring in the oat cream and adding a sprinkling of rock salt and cracked black pepper to taste. Pour the soup into two bowls, drizzle over some chilli oil, fresh herbs and a sprinkling of seeds.
7)For the toasties, mix the kimchi, grated cheese and lime zest in a bowl.
8)Slice up some sourdough, and butter both sides with some plant based spread. Pile up the cheese kimchi mix, place another slice of sourdough on top and push down to compress together. Toast either in a toastie maker or in a hot pan. Toast until crisp on the outside and warm and melted on the inside.