Pumpkin cream soup with cheese rolls

4 servings

50 minutes

Pumpkin cream soup with cheese rolls is the embodiment of comfort and gastronomic finesse of French cuisine. The delicate velvety soup made from roasted pumpkin and fragrant leeks is enriched with cream and subtle spices, creating a harmony of flavors - sweet, creamy, with light nutty notes of nutmeg. It is complemented by crispy cheese rolls made from Armenian lavash soaked in butter and aromatic herbs, adding textural contrast to the dish. This soup warms on cool evenings, reminiscent of family traditions and cozy French bistros that serve seasonal dishes with soul. Perfect as a standalone dish or a light start to dinner, it impresses with its simplicity of preparation and sophistication of taste.

Energy value per serving

• Calories: 435.3
• Proteins: 17.6g
• Fats: 29.5g
• Carbohydrates: 28.3g

Ingredients

• Pumpkin: 400 g
• Chicken broth: 1 l
• White part of leek: 3 pc
• Cream 20%: 200 ml
• Salt: to taste
• Ground black pepper: to taste
• Nutmeg: pinch
• Armenian lavash: 1 pc
• Butter: 50 g
• Parsley: 1 bunch
• Cheese: 100 g

Cooking steps

1. Spread a very thin layer of butter on the lavash, then sprinkle with chopped parsley and grated cheese.

   Required ingredients:

   • Armenian lavash: 1 piece
   • Butter: 50 g
   • Parsley: 1 bunch
   • Cheese: 100 g

2. Roll it into a roulade. Line a baking tray with parchment paper, place the roulade on the tray, and put it in a preheated oven at 200 degrees for 8-10 minutes.

3. Remove the finished roll from the oven. Cover with a towel and set aside.

4. Cut into pieces before serving.

5. Meanwhile, cut the pumpkin into random pieces, salt it, add a piece of butter, and bake in the oven or microwave until done (I bake in the microwave for 12 minutes at 100 power).

   Required ingredients:

   • Pumpkin: 400 g
   • Salt:  to taste
   • Butter: 50 g

6. Slice the leek into thin rings.

   Required ingredients:

   • White part of leek: 3 pieces

7. Heat butter in a pan and sauté the leek, stirring, for 5-6 minutes.

   Required ingredients:

   • Butter: 50 g
   • White part of leek: 3 pieces

8. Put the cooked pumpkin and sautéed leek in a pot, blend into a puree with a blender, pour in the broth, and blend again.

   Required ingredients:

   • Pumpkin: 400 g
   • White part of leek: 3 pieces
   • Chicken broth: 1 l

9. Place the pot on the fire, bring to a boil, add the cream, season with salt, pepper, sugar, and nutmeg to taste, bring to a boil again, but do not boil.

   Required ingredients:

   • Cream 20%: 200 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Nutmeg:  pinch

10. Pour hot soup into bowls, place two pieces of cheese roll on top of each bowl, and garnish with a parsley leaf.

    Required ingredients:

    • Parsley: 1 bunch