The soup with pumpkin and Parmesan is very delicious. Who can refuse a warm soup-puree with cheese?! This soup must be tried. It will diversify your menu and will be sure to please all your household. Soup with pumpkin and parmesan.
Pumpkin soup with cheese is quite an original dish, but it is very useful and delicious. This soup will be useful for both children and adults. Moreover, if you do not use a lot of oil and meat broth, this soup can be eaten during diets and fasting days. Pre-frying the vegetables gives the soup a rich flavor, and adding cream gives it a tender, creamy consistency. The cheese also adds a creamy flavor that complements the pumpkin perfectly. The cream soup is rich in flavor, tender, velvety, and has a creamy texture!
You can list useful properties of pumpkin indefinitely. First, it improves vision. Secondly, it is useful for digestion. Moreover, dishes with pumpkin are useful for hypertensive patients. In other words, pumpkin is simply necessary in everyone’s diet. Vegetables have always been essential ingredients of healthy food. Delicious soup. You can make both a dietary and a high-calorie version. Pumpkin contains an ideal ratio of minerals – calcium, sulfur, magnesium, as well as phosphorus, iron, sodium, and potassium. And also vitamins B, A, C, PP, E, D, K, T; tocopherol, carotene.
Ingredients: Soup with pumpkin and parmesan.
Pumpkin 1lbs ( 450 g)
Butter 3.53oz (100 g)
Bulb onion 1 piece
Chicken broth 16.91 floz ( 500 ml)
The husk of a nutmeg pinch of ground
Sugar 1/4 Cup
Cinnamon 1/4 teaspoon ground
Corn flour 2 tablespoons
Cheese, grated Parmesan cheese 7 tablespoons
Salt to taste
Ground black pepper to taste
Milk 2 cups
A vibrant pumpkin cheese soup with a velvety texture. The flavor can be varied by using different types of cheese.
Instruction:. Soup with pumpkin and parmesan.
Cooking time 1 hour 30 minutes
To boil the pumpkin and chop it in a blender until creamy. (You can use canned puree.) Melt the butter in a saucepan over low heat, add the chopped onion, and sauté until it becomes transparent. Add to the pan of pumpkin puree and chicken broth. Bring the mixture to a boil. Reduce the heat and pour in the soup milk. Pour into the pan in a thin stream, mix sugar, spices, and corn flour, and mix carefully to avoid lumps. Continue to cook for another 5 minutes.
Serve hot with grated Parmesan cheese. Pour the soup into each bowl. Add pumpkin puree, cheese, greens and croutons to the soup. Enjoy! Bon Appetit!
