Pumpkin Cream Soup “Fondue” Recipe
Very easy to prepare mashed soup, both for children and for those who are on a diet. The tenderness of the aromas is simply excellent.
Servings
2
Cook Time
45minutes
Servings
2
Cook Time
45minutes
Ingredients
Instructions
  1. Cut the pumpkin into cubes.
  2. Onion in half rings.
  3. Garlic plates and ginger straws
  4. Squeeze the juice out of the orange. You can take a ready-made store, but I prefer natural fresh.
  5. Melt the butter in a saucepan.
  6. We send ginger and garlic there
  7. Next – the onion
  8. Fry the onion until soft and
  9. Add pumpkin
  10. Fry a little with onion, garlic and ginger.
  11. Pour in the orange juice.
  12. Add the thyme, cover and cook until the pumpkin is soft.
  13. About 15-20 minutes.
  14. While the soup is cooking, grate the cheese.
  15. Mix it with starch. Starch is needed here so that the cheese melts better in the soup and we have a viscous soup structure.
  16. Grind the soup in a blender.
  17. Add salt and pepper to taste.
  18. Pour in the cream, stirring again. Return the pan to the heat, add the cheese and stir with a whisk. Here everything had to be done quickly, so the stage of mixing cheese and soup could not be photographed. But, I hope, no photos, everything is clear.
  19. The soup is ready!
  20. You can enjoy!
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