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.
1
Spread a very thin layer of butter on the lavash, then sprinkle with chopped parsley and grated cheese.
- 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).
- Pumpkin: 400 g
- Salt: to taste
- Butter: 50 g
6
Slice the leek into thin rings.
- Leek (white part): 3 pieces
7
Heat butter in a pan and sauté the leek, stirring, for 5-6 minutes.
- Butter: 50 g
- Leek (white part): 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.
- Pumpkin: 400 g
- Leek (white part): 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.
- Cream 20% fat: 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.
- Parsley: 1 bunch
