Pumpkin cream soup with cheese

Try to cook pumpkin soup with cream and cheese - it is immediately light and satisfying, even with its catchy color it stimulates your appetite and improves your mood. You can cook with both hard cheese and processed cheese.

One can talk about the necessary properties of the beautiful yellow-sided pumpkin for hours. It is rich in vitamins and fiber and has a beneficial effect on digestion. It can be consumed baked, boiled and even raw. Pumpkin soups are especially tasty - they are hearty, nutritious and warming in the cold.

Now I offer you a recipe for creamy pumpkin soup with cheese, which gives the dish a very pleasant creamy taste. The mixture will be thick, very gentle, homogeneous and silky. Depending on what type of cheese you choose (hot, spicy or neutral creamy), the taste of the soup will vary, so you can endlessly change the options and treat yourself and your loved ones with a new dish every time.

Ingredients

pumpkin pulp – 350 g
carrots – 1 pc. small (50 g)
onions – 1 pc. (50 g)
garlic – 1 tooth.
dried ground ginger – 1/3 tsp.
hard cheese – 50-100 g
20% cream – 100 ml
salt and dark ground pepper - to taste
butter – 20 g
vegetable oil – 1 tbsp. l.

Manufacturing

In a saucepan (or in a thick-walled saucepan), heat a mixture of butter and vegetable oil. Sauté the diced onion and chopped garlic, stirring frequently, so that they soften but do not burn.

Next, put the carrots, cut into small cubes, into the saucepan (the size of the tenderloin does not matter, but the smaller the pieces, the faster they will cook). Fry for 1-2 minutes, then pour in 3-4 tablespoons of water, cover with a lid and simmer until soft, stirring occasionally.

Add the diced pumpkin pulp to the softened carrots in a saucepan. Sprinkle with ground ginger, salt and pepper. Salt carefully, especially if you plan to add cheese, which is salty on its own. Fry for several minutes, then add water - the liquid must completely cover the vegetables (approximately 500 ml).

Simmer covered for 30 minutes until the vegetables are completely cooked. When the pumpkin and carrots are cooked, grind the soup to a puree. Beforehand, drain a little of the broth from the saucepan so that the soup is not too watery. Using an immersion blender, bring the soup to a homogeneous mixture, adding broth if necessary.

Pour in the cream and add grated cheese (both hard and processed cheese are suitable, the main thing is that it dissolves well in a hot environment). Return the saucepan to the stove and heat the soup over low heat, stirring until the cheese melts one hundred percent, but do not bring it to a boil. During the process, we test for salt and pepper.

The creamy pumpkin soup is very tasty, silky and smooth, a creamy mixture that smells delicious of cream and cheese. Best served hot. You can add croutons, decorate the soup with sesame seeds, dried and peeled pumpkin seeds, and also put an additional portion of grated cheese on the plates. Bon appetit!

Pumpkin soup puree with cheese

Creamed Pumpkin Soup with Cheese - The tangy tang of the blue cheese perfectly balances out the sweet flavor of the soup. Like any soup, the main thing is the properties of the ingredients used. It should add flavor, but not overpower the dish so as not to overpower the flavor of the pumpkin.

Herbal plant stock is the best choice for pumpkin soup. Roasting the pumpkin with the seeds intact (except for a handful to use as a garnish) enhances the flavor and adds a subtle hint of nuttiness. The addition of sage and apple adds flavor and acidity to the recipe. The beautiful thing about pumpkin is that it has a truly velvety texture. Made with pumpkin seed oil for extra richness.

If the pumpkin is fried in the oven before it was added to the soup, then in the dish it acquires an additional enhanced smell.

Cream cheese mixes well with pumpkin, giving the soup an even more savory flavor. Before serving, you can add small cubes of rapidly melting cheese, such as Gruyère or Fontina cheese. Finding small pieces of half-melted cheese in the soup as it stretches on the spoon is an absolute delight. Pumpkin soup can also be stored in the refrigerator until later use.

How to make pumpkin puree soup with cheese - 15 varieties

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Cheesy pumpkin soup with sage and apple

The scent of sage and apple tartness successfully balance the sweetness of the pumpkin.

Ingredients:

Pumpkin – 1 pc.
Carrots – 2 pcs.
Onion – 1 pc.
Vegetable dressing – 1 pc.
Sage – 12 leaves
Olive oil – 265 ml
Apple – 2 pcs.
Salt and pepper for taste

Manufacturing:

Preheat the oven to 250 degrees.

Remove about 1 cup of seeds from pumpkin halves. Before setting them aside, remove the seeds from the pumpkin pulp.

Rub the pumpkin halves with 1 tablespoon of olive oil and place them, seed side down, on a tray lined with duralumin foil. Cook in the oven for about 50 minutes or until a sharp knife just pierces the skin and flesh.

Cut the carrots and onions into medium cubes and fry them in the remaining tablespoon of olive oil over low heat until tender. Set aside.

Heat 1 cup olive oil in a small saucepan over medium heat. When it starts to boil, add 3 to 4 sage leaves at a time, frying them for about 6-8 seconds. Remove leaves with tongs and place on a plate lined with cardboard towels. Continue this process until it is all fried. Turn off the fire.

Toss the spare pumpkin seeds in the remaining oil and sage for about 20 seconds or until they turn brown. Pour the contents of the pan into an iron mesh strainer placed on top of an iron bowl.

Place the seeds on a plate lined with cardboard towels and sprinkle with salt. Set the oil aside to cool.

When the pumpkin is cooked, remove it from the oven and let it cool for 10 minutes. Then remove and discard any seeds from the pulp.

Place the pulp of half the pumpkin in a blender. Add half of the cooled carrots, onions and 1 chopped apple to a blender. Add the vegetable dressing to the blender and close the lid. Mix on low power, then gradually increase power as the ingredients are mixed. Pour the contents into a large pot or bowl. Repeat with remaining carrots and onions, sliced apple and vegetable dressing.

Cheese cream soup with pumpkin

Ingredients

Pumpkin pulp (fresh or frozen) – 400 g

Onions – 150 g

Olive oil – 50 ml

Cream 10% (or milk) – 800 ml

Hard cheese – 60 g

Salt, pepper, dried herbs - to taste

Bay leaf – 2 pcs.

Pumpkin oil for serving - optional

122 kcal
15 minutes.
15 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Another delicious cream soup recipe that I want to offer now will probably appeal to pumpkin lovers. Absolutely, I think that this soup, with its delicate creamy-velvety texture and rich, catchy taste, will leave almost everyone indifferent. I strongly advise you to prepare it, because it is not only tasty, but also light, at the same time quite satisfying and very necessary!

To make cream cheese soup with pumpkin, prepare the ingredients according to the list. I used frozen pumpkin pieces.

Cut the onion into pieces, grate the carrots. Lightly fry the vegetables in hot olive oil.

Pour cream into the pan, add pumpkin and roasted vegetables. Salt, pepper, add bay leaves and season with dried herbs. Bring the soup to a boil and simmer over low heat for 10 minutes.

Then remove the soup from the stove, remove the bay leaf, add the grated Parmesan and add the garlic pieces. Puree the soup with an immersion blender until smooth.

Return the soup to the stove, bring to a boil again and simmer over low heat for another 5 minutes.

Pour the finished cheese cream soup with pumpkin into bowls and serve hot. According to taste and desire, you can add a few drops of pumpkin oil to each serving.

Pumpkin soup with cream cheese

With the advent of Ozari, a huge number of types of pumpkins of various shapes and sizes appear on store shelves. These juicy vegetables are quite filling, but at the same time low in calories. Therefore, they are excellent for children's or diet food. Pumpkin mixes perfectly with other vegetables, fruits, meat and dairy products. Now I propose to prepare a savory and fragrant pumpkin puree soup with the addition of other vegetables and melted cheese. The dish has a rich taste with a gentle creamy note. A perfect addition to pumpkin soup would be homemade rye croutons or garlic croutons.

Ingredients:

– water or broth – 2 l;

– potatoes – 4 tubers;

– onion – 1 head;

– garlic – 3-4 cloves;

– processed cheese – 100 g;

– butter – 20 g;

– mixture of ground peppers – 0.25 tsp;

– curry seasoning – 0.25 tsp;

– bay leaf – 2 pcs.;

– dark aromatic pepper – 3 peas;

– fresh dill – 1-2 sprigs for decoration.

Preparation time: 5 minutes.

Production time – 40 minutes.

Number of servings – 8.

Prepare pumpkin puree soup with melted cheese:

Wash the potato tubers, peel them and cut them into cubes. Peel the pumpkin from the skin and seeds, cut the pulp into cubes.

Place the chopped vegetables into a saucepan. Fill the ingredients with 2 liters of water. You can also use ready-made vegetable or chicken broth to make soup. Cover the pan with a lid and bring the water to a boil, then reduce the heat to low. Boil the potatoes and pumpkin for 15-20 minutes until the vegetables become soft.

Meanwhile, peel the carrots and chop them into quarter rings. Peel the onion and cut into small cubes. Cut the garlic cloves into thin slices.

Place the chopped onion and garlic in a frying pan with heated butter. Stirring occasionally, fry the vegetables until light golden brown.

Then add carrots. Stir and continue to fry the vegetables together for another 2-3 minutes.

When the potatoes and pumpkin are cooked and soft, add the fried vegetables to them.

Next, add melted cheese to the soup. To make it melt faster, cut it into cubes.

Bring the soup to taste by adding salt and ground spices. For flavor, add bay leaves and dark aromatic pepper. Boil the pumpkin soup over low heat for another 5 minutes until the cheese is one hundred percent melted.

Having previously removed the bay leaves and aromatic peppercorns from the pan, blend the pumpkin soup into a homogeneous thick puree using a submersible blender.

Return the pan of pumpkin puree soup to a slow fire. Stirring occasionally, bring the soup to a boil and turn off the stove. We will serve the finished dish hot, garnishing each serving with pumpkin seeds and the freshest dill.