Pumpkin soup with Vegemite toasts
Pumpkin soup with Vegemite toasts – quick, healthy, and delicious for a satisfying meal. Perfect for a cozy dinner!
Ingredients
- Pumpkin soup
- 45 gram butter
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 kilogram butternut pumpkin, seeded, chopped, plus 150g piece extra
- 2 cup (500ml) chicken stock
- 1 cup water
- rice bran oil, to fry
- 1/3 cup (80g) light sour cream
- chopped parsley, to serve
- Vegernite toasts
- 4 slice bread
- 1 tablespoon vegemite
- 1/4 cup (30g) grated cheese
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