photo: Easy Pumpkin Soup with Melted Cheese

Easy Pumpkin Soup with Melted Cheese

With the arrival of autumn there are many varieties of pumpkins of different shapes and sizes on the shelves of shops. These juicy vegetables are quite nourishing, but at the same time low-calorie. Therefore, they are good for baby or diet. Pumpkin goes well with other vegetables, fruits, meat and dairy products. Today I propose to cook a delicious and fragrant pumpkin cream soup with the addition of other vegetables and melted cheese. The dish has a rich taste with a delicate creamy touch. Homemade rye crackers or garlic croutons will be an ideal addition to pumpkin soup.
40 min
8 servings


  • Water
    2 l
  • Pumpkin
    500 g
  • Potato
    4 pcs
  • Onion
    1 pcs
  • Carrot
    1 pcs
  • Garlic
    3-4 clove
  • Processed cheese
    100 g
  • Butter
    20 g
  • Salt
    - to taste
  • Curry
    0.25 tsp
  • Bay leaf
    2 pcs
  • Dill
    5 g


  • 1. Wash the tubers of potatoes, peel and cut cubes. Clean pumpkin from peels and seeds, cut the flesh cubes.
  • 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.
  • 3. In the meantime, peel the carrots and chop quarters. Clean onion from the husks, cut small cubes. Cut garlic cloves thin slices.
  • 4. Put chopped onion and garlic to the pan with the heated butter. Stirring occasionally, fry vegetables to a light golden hue.
  • 5. Then add carrots. Mix and continue frying the vegetables together for another 2-3 minutes.
  • 6. When the potatoes and pumpkin are cooked and soft, add fried vegetables to them.
  • 7. Next, add melted cheese to the soup. To make it melt faster, cut it cubes.
  • 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.
  • 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.
  • 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.
  • 11. Bon appetit!