Pumpkin Puree Soup with Cheese Chips Recipe
Tender, velvety, sweet pumpkin and cheese puree soup, crispy, spicy, fragrant. After frying, the cheese acquires such a sharp taste and aroma of smoked meats, smoke. It’s a great duet. Try.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Wash and peel all the vegetables.
  2. Onion, carrot, celery cut into small pieces.
  3. Chop the pumpkin, potatoes, pepper, garlic.
  4. In a saucepan with a thick bottom, heat the vegetable oil. Then fry the onion, carrot, celery for 3-4 minutes.
  5. Add the pumpkin and other vegetables to the pot. Stirring, simmer for five minutes, do not fry until a crust forms. Add the herbs, salt and pepper.
  6. Pour hot water 2 cm above the level of vegetables. Turn down the heat, cover and cook for 10-15 minutes, until the potatoes and pumpkin are completely cooked. Pour part of the broth into a separate bowl. Beat the soup with a blender until the desired uniformity of the soup is obtained. You can make a homogeneous puree, you can leave the pieces. I do it in a saucepan with a hand blender. Be careful, the soup is hot and may splatter! Bring the soup to the desired density with the help of the cast broth. Return to the stove for a couple of minutes. The soup is ready.
  7. To prepare the cheese crumbs, grate the cheese on a coarse grater. There is Dutch cheese in my photo. Made with parmesan and cheddar. Any hard cheese with a high fat content that melts well will do. Sprinkle the cheese with flour and mix.
  8. Pour 1/3 of the cheese into a hot, dry non-stick frying pan.
  9. The cheese melts, bubbles and begins to fry at the edges. At this time, it should be turned over to the other side with a wide shoulder blade, like a pancake. It easily lags behind the pan.
  10. After a minute, transfer to a paper towel and cool completely. Also fry two more cheese pancakes. Serve with the soup, broken into pieces. Add to the soup in small portions, otherwise the cheese chips will quickly get wet and lose their fragility.
  11. Pour the soup on plates, it is better to serve the chips separately, everyone will add to their portion of soup to taste. After frying, the cheese acquires a sharp smoked taste. Tender, bright soup and crispy chips. It will cheer you up in cloudy weather! And it’s very tasty! If you exclude cheese chips, serve soup with crackers, it is good for vegetarian food, for fasting. Do not add pepper – for children.
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