Pumpkin soup-puree with processed cheese
6 servings
75 minutes
Pumpkin puree soup with melted cheese is a delicate and warming dish, perfect for cool days. This soup originated in Russian cuisine as a response to the seasonal harvest of pumpkin, delighting with its velvety taste and creamy texture. Roasted pumpkin takes on caramel notes, while the combination of melted cheese, aromatic spices, and vegetable base makes the flavor rich and multifaceted. Turmeric gives it a warm golden hue, while allspice and garlic add a hint of spiciness. This soup is not only nutritious but also versatile – it can be served with crispy croutons, nuts or herbs, creating new flavor nuances. A wonderful choice for a cozy family dinner or festive feast, it brings a sense of comfort and home warmth.
1
Wash the pumpkin and bake it in the oven at 200 degrees for 20 minutes. Then, if the pumpkin starts to darken, switch the temperature to 180 degrees and bake for at least another 10 minutes. When the pumpkin is soft, take it out and let it cool. Remove the seeds and fibers. Separate the flesh from the skin.
- Pumpkin: 800 g
2
Boil the potatoes until half-cooked, make a sauté of onions and carrots.
- Potato: 3 pieces
- Carrot: 2 pieces
- Onion: 2 pieces
3
Cut the pumpkin into small pieces.
- Pumpkin: 800 g
4
Add pumpkin and sautéed vegetables to the potatoes, mix well. Add processed cheese, garlic, and spices. Cook for another 5 minutes on low heat.
- Pumpkin: 800 g
- Carrot: 2 pieces
- Onion: 2 pieces
- Processed cheese: 200 g
- Garlic: 3 cloves
- Salt: to taste
- Ground allspice: to taste
- Turmeric: pinch
- Dried parsley: pinch
- Water: 1.5 l
5
Turn off the stove, puree the soup.