Baked pumpkin and potato cream soup with melted cheese

A simple soup idea with a twist - baked pumpkin and melted cheese.

Ingredients

• 1 Hokkaido pumpkin or a quarter of a regular large pumpkin
• broth or water
• 200 g potatoes
• 1 pack of processed cheese (170-200 g), tastier with additives
• salt
• a pinch of smoked paprika or 0.5 tsp. ground paprika
• pepper
• sweet chili sauce

Directions

1. Peel the pumpkin from seeds and bake in the oven until cooked at a temperature of 180 ° C. For flavor, you can put a few pieces of smoked bacon or bacon on a baking sheet. Scrape the finished pumpkin out of the peel.
2. Peel the potatoes, chop finely. Put potatoes, pumpkin pulp in a saucepan, pour hot broth or water (there should not be too much liquid, about half of the volume of vegetables), cook until the potatoes are tender, about 10 minutes.
3. Add paprika, melted cheese, some chili sauce, pepper, grind everything with a blender. Taste with salt, add salt to taste. Salt at the end, as cheese gives a lot of salt. Serve with a pinch of paprika.