Easy Pumpkin Soup with Melted Cheese

Steps

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  1. Wash the tubers of potatoes, peel and cut cubes. Clean pumpkin from peels and seeds, cut the flesh cubes.
  
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  2. Put the chopped vegetables in the pan. Fill the ingredients with two liters of water. You can also use ready-made vegetable or chicken broth for cooking soup. Cover the pan with a lid, bring the water to a boil, and then reduce the heat to minimum. Boil potatoes with pumpkin for 15-20 minutes so that the vegetables are soft.
  
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  3. In the meantime, peel the carrots and chop quarters. Clean onion from the husks, cut small cubes. Cut garlic cloves thin slices.
  
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  4. Put chopped onion and garlic to the pan with the heated butter. Stirring occasionally, fry vegetables to a light golden hue.
  
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  5. Then add carrots. Mix and continue frying the vegetables together for another 2-3 minutes.
  
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  6. When the potatoes and pumpkin are cooked and soft, add fried vegetables to them.
  
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  7. Next, add melted cheese to the soup. To make it melt faster, cut it cubes.
  
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  8. Bring soup to taste by adding salt and ground spices. For flavor add bay leaves and black allspice. Boil the pumpkin soup on a slow fire for another 5 minutes to completely melt the cheese.
  
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  9. After taking away the bay leaves and peas of allspice from the pan, smash the pumpkin soup into a uniform thick puree using an immersion blender.
  
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  10. Return the pot of pumpkin soup puree on a slow fire. Stirring occasionally, bring the soup to a boil and turn off the stove. Serve the ready dish hot, decorate each portion with pumpkin seeds and fresh dill.
  
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  11. Bon appetit!