Pumpkin Soup with Apples and Cheddar

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 532, total fat 34 G., saturated fats 19 G., proteins 24 G., carbohydrates 35 G., fiber 5 G., cholesterol 117 mg, sodium 807 mg, sugar - G.

Pumpkin and apples ripen around the same time, and in this delicate autumn soup, they complement each other perfectly. But the real highlight is the sharp cheddar, which adds a piquant flavor and makes the creamy, gooey texture even more appealing. Serve this pumpkin soup garnished with green onions and fried prosciutto pieces.

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.

Ingredients for the recipe:

70 g unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
0.5 tsp dried sage
2 tbsp. premium flour
1/3 cup natural non-alcoholic apple cider
4 cups lightly salted chicken broth
1 cup of milk
55g thin slices of prosciutto, torn into small pieces
2 cups grated sharp cheddar + extra for sprinkling
Chopped chives, for sprinkling (optional)
Crustless bread, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: apples, butternut squash, cheddar cheese, apple cider, milk, sage, prosciutto

Cooking the dish according to the recipe:

In a large saucepan over medium-low heat, melt 4 tablespoons of butter and add the onion, apples, potatoes, and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour.
Add the cider and cook over high heat, stirring, until the liquid thickens. Add the broth and milk, cover, and bring to a boil; reduce the heat and simmer, stirring, until the potatoes are tender, 8 to 10 minutes.

Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crispy, turning occasionally, about 2 minutes. Transfer to paper towels to drain.
Add the cheese to the soup and stir over medium-low heat until melted. Blend the soup in batches until smooth, seasoning with salt and pepper to taste.
Sprinkle with prosciutto, cheese, and chives, if using. Serve with bread.

Categories:

recipe / Calorie content of prepared meals / Blender / Autumn dishes / Soups / Cream soups / Vegetable soups / Pumpkin dishes / Pumpkin soups / Food Network - recipes

Similar recipes