Creamy Pumpkin Soup with Cheese
2 servings
30 minutes
Creamy pumpkin soup with cheese is a harmony of delicate and rich flavors. It originates from European cuisine, where the combination of creamy textures and aromatic spices is traditionally valued. Pumpkin adds natural sweetness to the soup, while saffron provides an exquisite color and subtle floral aroma. White wine enhances the flavor nuances, and cream cheese adds creamy softness. Garlic croutons and sautéed shrimp create a crunchy textural play, enriching the soup with contrast. This soup is the perfect choice for a cozy dinner when you want to warm up and enjoy the richness of flavor nuances.
1
We make croutons. In half of the butter, we fry garlic, and then white bread until golden brown. Or we take ready-made ones.
- Garlic: 3 cloves
- Garlic: 3 cloves
- Garlic: 3 cloves
- White bread: 100 g
2
We fry the shrimp with garlic and salt.
- Garlic: 3 cloves
- Shrimp: 6 pieces
3
In the remaining oil, fry the garlic and onion until slightly golden, add the pumpkin, then white wine, and simmer until evaporated and the pumpkin is cooked. Salt to taste.
- Garlic: 3 cloves
- Garlic: 3 cloves
- Onion: 1 piece
- Pumpkin: 200 g
- Dry white wine: 100 ml
- Garlic: 3 cloves
4
Combine broth, pumpkin, cream and blend. Then heat on low until boiling, add saffron and dissolve cream cheese in the soup. Season with salt and pepper to taste.
- Chicken broth: 400 ml
- Pumpkin: 200 g
- Single cream 10% fat: 200 ml
- Saffron: 1 g
- Cream cheese (curd cheese spread): 100 g
- Garlic: 3 cloves
5
Served with shrimp and garlic croutons.
- Shrimp: 6 pieces
- White bread: 100 g
