Prepare the products. Wash and peel the vegetables.
Grate carrots and celery on a coarse grater, chop the onion.
Cut potatoes and zucchini into small cubes.
In a saucepan with a thick bottom, melt the butter.
Fry the onion until golden brown.
Add the carrots and celery and fry until soft.
Add the potatoes and pour boiling water so that it lightly covers the vegetables. Bring to a boil, add salt and cook over low heat for 3-4 minutes.
Then add the pumpkin and corn (3-4 tablespoons, left for garnish) along with the liquid. Bring to a boil and cook over low heat until the vegetables are soft.
Then whisk the soup with a blender until a smooth velvety puree is obtained.
Pour back into the pan. Add the cheese and stir until completely dissolved.
Pour the finished soup on plates, add 1 tbsp.l. corn, garnish with sour cream and herbs.
