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Creamy Pumpkin Soup with Vegetables and Melted Cheese

Tender, aromatic, tasty, perfect for the whole family! Pumpkin soup made from pumpkin puree with melted cheese is rich in vitamins due to the large number of vegetables that you can change to your taste. It is perfect for a childrenʼs menu. Melted cheese will make the first dish velvety, slightly creamy.
cook time: 40 min
Gavin Tanner
Creamy Pumpkin Soup with Vegetables and Melted Cheese

Nutrition Facts (per serving)

92
Calories
7g
Fat
11g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Butter 20 g
Potato 2 pc
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Pumpkin 300 g
Processed cheese 100 g
Allspice 3 pc

Recipe instructions

Step 1

Step 1
How to make pumpkin soup from pumpkin puree with melted cheese? Take all the necessary ingredients. Peel the pumpkin, remove the seeds, wash, dry and cut into cubes. In winter, you can use frozen pumpkin to cook this soup.

Step 2

Step 2
Wash the potatoes, peel them, rinse them, and cut them into cubes. It is worth considering that the cutting method does not play a big role in this dish, but the finer you cut the vegetables, the faster they will cook.

Step 3

Step 3
Place the chopped pumpkin and potatoes in the selected pan, add water and cook for about 20 minutes until the vegetables are soft. To make the soup even tastier and more nutritious, it can be prepared not with plain water, but with meat broth. If the pumpkin is very soft and the potatoes are hard, then it is better to cook the vegetables separately so that the pumpkin does not quickly boil and turn into porridge, and the potatoes remain hard.

Step 4

Step 4
Peel the onions and cut into cubes.

Step 5

Step 5
Wash the carrots, peel and grate on a coarse grater. Remove the peel from the garlic cloves and cut into thin slices.

Step 6

Step 6
Take a frying pan, put a piece of butter on it, put it on the fire, let it melt. Place cooked onions, carrots and garlic in the oil. Fry the vegetables over medium heat until golden brown, about 5 minutes.

Step 7

Step 7
Place the fried vegetables in a saucepan with pumpkin and potatoes, cook them together for about 5 minutes.

Step 8

Step 8
To make the processed cheese melt faster, freeze it a little in the freezer and grate it on a coarse grater. Choose natural, good quality processed cheese, without vegetable fats. Place the grated cheese in a saucepan with soup. Add salt (keep in mind that processed cheese contains salt), ground black pepper to taste, for flavor you can add bay leaf and allspice. If the dish is being prepared for children, do not add ground black pepper.

Step 9

Step 9
Cook the soup for another 5-7 minutes. Turn off the heat, remove the bay leaf and peppercorns from the broth. Puree the soup with an immersion blender until pureed. Let the soup sit for a while, covered, and serve. To make the pumpkin puree soup even more delicate in taste, you can season it with sour cream or cream. The soup with fresh herbs and croutons is very tasty. Bon appetit!

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