Pumpkin Soup

• 400 g pumpkin, cut into pieces
• 1 onion, finely chopped white of 1 leek, sliced
• 125 g tub soft spreadable fresh goat' csheese
• 1 bunch chives, chopped
• 60 g fromage frais
• 16 thin slices French bread or baguette, toasted
• Salt and pepper

Spread the pumpkin, onion and leek in the basket. Mix the goat's cheese with the chives. Set aside.

Steam for 15 minutes.

When the vegetables have finished cooking, blend them with a food processor or blender, add the fromage frais and adjust the seasoning. Serve in shallow bowls, topped with spoonfuls of the goat cheese mixture spread on the toasted bread slices.