Pumpkin soup pumpkin puree with melted cheese

Very tender, fragrant and delicious pumpkin puree soup! Pumpkin is a healthy vegetable, rich in a large amount of vitamins, from which you can cook a huge number of different dishes: soups, hot dishes, pastries and even desserts. Pumpkin is combined with many other vegetables and products. It makes delicious puree soups, in which you can combine different ingredients. Pumpkin puree soup with melted cheese turns out to be especially interesting for the taste.

Snezhana

Recipe author

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Composition / ingredients

servings:

Pumpkin

300

Potatoes

Carrots

Onion

Garlic

Processed cheese

100

Butter

Bay leaf

Allspice

Ground black pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients for pumpkin puree soup according to the list. Wash the pumpkin, clean it, remove the seeds, cut the pulp into cubes. In winter, frozen pumpkin can be used to cook this soup.
Step 2:
Potatoes are washed, cleaned and also cut into cubes.
Step 3:
Put the pumpkin and potatoes in a saucepan, pour in water and cook for about 20 minutes, until the vegetables are soft. To make the soup even tastier and more nutritious, it can be cooked not on plain water, but on meat broth. If the pumpkin is very soft and the potatoes are hard, then it is better to cook the vegetables separately so that the pumpkin does not quickly boil and turn into porridge, and the potatoes remain hard.
Step 4:
Peel the onion, cut into cubes.
Step 5:
Carrots are washed, cleaned and grated on a coarse grater. Garlic cloves are freed from the film and cut into thin plates.
Step 6:
Put a piece of butter in the pan, turn on the fire, let it melt. Put the cooked onions, carrots and garlic on the oil. Fry the vegetables over medium heat until browned.
Step 7:
We send the vegetable roast to a saucepan with pumpkin and potatoes, cook them together for about 5 minutes.
Step 8:
Melted cheese, so that it melts faster, it is better to freeze a little in the freezer and grate on a coarse grater. Processed cheese should be used natural, of good quality. Grated cheese is put in a saucepan with soup. Add salt, ground black pepper to taste, for flavor, you can add bay leaf and allspice.
Step 9:
Cook the soup for another 5-7 minutes. Turn off the fire. Remove the bay leaf and pepper from the broth. Punch the soup with a blender until it turns into a puree. Let the soup stand a little under the lid and serve it to the table. To make pumpkin puree soup taste even more tender, you can fill it with sour cream or cream. The soup with fresh herbs and croutons is very tasty. Bon appetit!