Pumpkin Cheese Soup

Steps

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  1. Peel onions from husks and cut into small cubes. In a saucepan with a thick bottom, combine butter and olive oil. When the mixture of oil and butter is heated, add crushed onions to it. Stir periodically and brown the vegetables until a light golden brown.
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  2. Wash carrots, peel them and cut into quarter rings. Cut garlic cloves peeled from husks into thin slices. Let’s add crushed vegetables to browned onions. Stir and continue to fry the ingredients together on medium heat for 5 minutes.
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  3. Now let’s peel the pumpkin and remove the core with seeds. Cut the pumpkin flesh into large pieces, add to the pan.
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  4. Wash potatoes, peel them and cut them into pieces of medium size. Add potatoes to the rest of the vegetables.
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  5. Fill the vegetables with water so that they are completely covered with liquid.
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  6. Cover the pan with a lid and cook pumpkin soup with cheese on low heat until the pumpkin and potatoes are soft.
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  7. Take a small amount of vegetable broth from the soup and ground it with a hand blender.
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  8. Let's pour 15-20% fat cream in the soup. So that easy pumpkin puree soup with cheese becomes more fragrant, let’s add ground seasonings to it and taste it. If necessary, add a little vegetable broth to the soup, achieving the necessary consistency.
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  9. Mix, return the soup on a low fire. Add grated hard cheese to pumpkin soup. Constantly stirring, bring the soup with cheese to a boil, and then turn off the fire.
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  10. Pour the finished pumpkin soup into serving plates. Serve with rye crumbs and parsley.
  
  Bon Appetite!