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Pumpkin puree soup with melted cheese

Pumpkin Soup with Processed Cheese

A very smooth, fragrant, and delicious puréed pumpkin soup! Pumpkin is a healthy vegetable, rich in vitamins, and you can make countless dishes from it: soups, mains, baked goods, even desserts. It pairs with lots of other vegetables and foods and makes wonderful puréed soups you can mix all kinds of ingredients into. Pumpkin purée soup with processed cheese is an especially interesting one.

Snezhana

Recipe author

Composition / ingredients

Servings:

Pumpkin

300

Potatoes

Carrot

Onion

Garlic

Processed cheese

100

Butter

Bay leaf

Allspice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 33 % 7 g

Carbohydrates 52 % 11 g

92 kcal

GI: 82 / 0 / 18

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients for the pumpkin purée soup. Wash and peel the pumpkin, scoop out the seeds, and cut the flesh into cubes. In winter, you can use frozen pumpkin for this soup.
Step 2:

Wash, peel, and cube the potatoes too.
Step 3:

Put the pumpkin and potatoes in a pot, add water, and cook for about 20 minutes, until the vegetables are soft. For an even tastier, more nourishing soup, use meat broth instead of plain water. If the pumpkin is very soft but the potatoes are firm, it's better to cook them separately so the pumpkin doesn't fall apart into mush before the potatoes are done.
Step 4:

Peel the onion and cut it into cubes.
Step 5:

Wash, peel, and grate the carrot on the coarse holes of a grater. Peel the garlic cloves and slice them thin.
Step 6:

Melt a piece of butter in a skillet over the heat. Add the prepared onion, carrot, and garlic and sauté over medium heat until golden.
Step 7:

Add the sautéed vegetables to the pot with the pumpkin and potatoes and cook everything together for about 5 more minutes.
Step 8:

To help the processed cheese melt faster, chill it briefly in the freezer and grate it on the coarse holes. Use a good-quality, natural processed cheese. Add the grated cheese to the soup pot. Season with salt and ground black pepper to taste, and for aroma you can add a bay leaf and a few allspice berries.
Step 9:

Cook the soup for another 5–7 minutes, then turn off the heat. Remove the bay leaf and allspice from the broth. Blend the soup with an immersion blender until smooth. Let it rest, covered, for a bit before serving. For an even silkier soup, stir in some sour cream or cream. It's delicious with fresh herbs and croutons. Enjoy!