Pumpkin cream soup with cheese

In autumn, during the rainy season and the beginning of cold weather, my favorite soup is bright and tasty pumpkin puree soup.

Ingredients

• 500 g peeled pumpkin
• 1 carrot
• 1 bulb
• 1 potato
• 500-600 ml water
• 100 ml cream 18-20%
• 100 g melted cheese
• vegetable oil
• salt, pepper to taste

Directions

1. Fry chopped onions and carrots in vegetable oil until golden brown.
2. Put the diced pumpkin, potatoes, onions and carrots into a saucepan.
3. Pour in water so that the vegetables are covered (I poured 600 ml of water, the consistency turned out perfect, not very thick, but not liquid). Lightly salt and cook until the vegetables are ready (check with a knife for softness, if soft, then ready).
4. Puree the vegetables with a blender until smooth.
5. Then add cream and melted cheese, puree again, salt and pepper to taste.
6. If the processed cheese is a block, it is better to pre-cut it into cubes, but if the cheese is soft, lay it out as it is. :)
7. Serve pumpkin puree soup with herbs and croutons! Bon appetit!