Pumpkin soup with cheese
Description
A hearty first course. To prepare pumpkin soup with cheese, we will need one (or two small) pumpkin(s): round and neat, they will serve as containers for the soup itself. I use regular processed cheese in a foil tray, as well as any hard cheese (preferably Parmesan) to sprinkle over the finished soup.
Instructions
- 1
Step 1
Wash the pumpkin and carefully cut off the top, just like when carving Halloween pumpkins. The pumpkin flesh will be used in the soup itself. By the way, you can also clean the seeds, lightly roast them, and serve them with the finished soup. Place sliced or halved leek rings into the pumpkin, add a whole garlic clove—I sometimes even put in an entire garlic head. Then add rosemary, pour broth over everything, season with spices to taste, and stir a processed cheese slice into the broth. You can add the cheese during baking; it will dissolve faster and without lumps.
- 2
Step 2
Line a baking sheet with parchment paper. Preheat the oven to 190 degrees and bake the pumpkin for 40-45 minutes. Cover with a lid.
- 3
Step 3
You can serve the ready pumpkin and cheese soup right in the pumpkin, sprinkled with grated Parmesan. If there's a lot of soup, I just pour it into bowls.
- 4
Step 4
The soup is ready. Serve hot.