in Soup Recipes

Pumpkin soup with melted cheese

updated

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Ingredients for 4 servings:

  • 700 g butternut squash
  • 1 bunch of soup vegetables
  • 1 cup processed cheese
  • 1 liter vegetable broth
  • salt and pepper
  • Maggi

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Chop the pumpkin and soup vegetables. Place both in a large pot and fill with vegetable stock. Cook until everything is soft. Then add the processed cheese and puree everything. Season with salt, pepper, and Maggi. It also tastes great with a little ginger. I chopped the pumpkin beforehand, so the planned time is so short.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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