Pumpkin puree soup with cheese

Ingredients

• 7 tbsp. pumpkin pulp, diced 120 gr. hawarty cheese, mozzarella or any semi-hard cheese made from cow's milk, cut into cubes 1 tbsp. l. (15 gr.) Butter 2 cloves of chopped garlic 1 onion, chopped 1.25 l. chicken or vegetable broth Salt and freshly ground pepper, to taste 4 tbsp. l. tomato paste 2 tbsp. l. fresh basil, coarsely chopped

Directions

1. In a large saucepan, melt the butter over medium heat, fry the onion and garlic until brown. Add pumpkin and cook for 2 minutes.
2. Then pour in the broth, season with salt and pepper, bring to a boil. Reduce heat, cover and simmer for 20 minutes, until pumpkin is tender.
3. After the time has elapsed, add the tomato paste and grind the mass with an immersion blender until smooth. Pour the puree soup into bowls and sprinkle with basil and cheese.

Pumpkin puree soup with cheese

• Serves: -
• Prepare Time: -
• Cooking Time: 50 mins
• Calories: -
• Difficulty: Easy

Pumpkin puree soup with cheese

Ingredients

• 7 tbsp. pumpkin pulp, diced 120 gr. hawarty cheese, mozzarella or any semi-hard cheese made from cow's milk, cut into cubes 1 tbsp. l. (15 gr.) Butter 2 cloves of chopped garlic 1 onion, chopped 1.25 l. chicken or vegetable broth Salt and freshly ground pepper, to taste 4 tbsp. l. tomato paste 2 tbsp. l. fresh basil, coarsely chopped

Directions

1. In a large saucepan, melt the butter over medium heat, fry the onion and garlic until brown. Add pumpkin and cook for 2 minutes.
2. Then pour in the broth, season with salt and pepper, bring to a boil. Reduce heat, cover and simmer for 20 minutes, until pumpkin is tender.
3. After the time has elapsed, add the tomato paste and grind the mass with an immersion blender until smooth. Pour the puree soup into bowls and sprinkle with basil and cheese.

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