Pumpkin puree soup with cheese
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Pumpkin puree soup with cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 7 cups pumpkin pulp, diced
- 120 g Havarti, mozzarella, or any semi-hard cow's milk cheese, cut into cubes
- 1 tbsp (15 g) butter
- 2 cloves of chopped garlic
- 1 chopped onion
- 1.25 liters of chicken or vegetable broth
- Salt and freshly ground pepper, to taste
- 4 tbsp tomato paste
- 2 tablespoons fresh basil, coarsely chopped
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Cooking the dish according to the recipe:
- In a large saucepan, melt the butter over medium heat, and sauté the onion and garlic until browned. Add the pumpkin and cook for 2 minutes.
Next, pour in the broth, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until the pumpkin is tender. - After the time has elapsed, add tomato paste and grind the mixture with an immersion blender until smooth.
Ladle the pureed soup into bowls and sprinkle with basil and cheese.
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