Cheese Cream Soup With Pumpkin - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Velvet creamy cream soup with cheese and pumpkin. It is not only tasty, but also light, at the same time quite satisfying and very healthy!

Ingredients

Pumpkin pulp (fresh or frozen) - 400 g

Carrots - 150 g

Onions - 150 g

Olive oil - 50 ml

Cream 10% (or milk) - 800 ml

Hard cheese - 60 g

Salt, pepper, dried herbs - to taste

Bay leaf - 2 pcs.

Pumpkin seed oil for serving - optional

122 kcal
15 minutes.
15 minutes.

Photo of the finished dish

Step by step recipe with photo

Another delicious creamy soup recipe that I want to offer today will surely appeal to pumpkin lovers. In general, I think that this soup, with its delicate creamy velvet texture and rich bright taste, will leave many people indifferent. I strongly advise you to cook it, because it is not only tasty, but also light, at the same time quite satisfying and very healthy!

To make cream cheese soup with pumpkin, prepare the foods listed. I used pieces of frozen pumpkin.

Cut the onion into pieces, grate the carrots. Lightly sauté the vegetables in hot olive oil.

Pour cream into a saucepan, add pumpkin and toasted vegetables. Season with salt, pepper, bay leaves and season with dried herbs. Bring the soup to a boil and simmer for 10 minutes.

Then remove the soup from the stove, remove the bay leaf, add the grated parmesan and add the garlic chunks. Purée the soup with a hand blender until smooth.

Return the soup to the stove, bring to a boil again and simmer for another 5 minutes.

Pour the finished cream cheese soup with pumpkin into bowls and serve hot. To taste and desire, you can add a few drops of pumpkin seed oil to each serving.