Soup with Mostbröckli in Two Variations (cheese and Pumpkin Soup)

pumpkin soup

1. Wash the pumpkin, place in an ovenproof dish and bake at 180 degrees top / bottom heat for about 40 minutes until it’s nice and soft. Then take the pumpkin out of the oven again, let it cool and remove the stalk and seeds. Then cut the pumpkin into cubes and finely puree with vegetable stock. Heat the whole thing at low temperature and bring to the boil briefly. Season the soup with salt and chilli to taste and add a little water depending on the consistency you want. Pour the pumpkin soup into a deep plate and add the crispy Mostbröckli chips.

Mostbröckli chips

1. Place the Mostbröckli on a baking sheet lined with baking paper and bake at 220 degrees top / bottom heat for about 5 minutes until they are crispy.

cheesesoup

1. First grate the hard cheese, whip the cream until stiff and put both in the fridge.
2. In the meantime, finely dice the onion and garlic and fry in butter until translucent. Stir in the corn starch and deglaze with white wine. Then let the white wine boil off almost completely and add the vegetable stock. Bring the whole thing to the boil, stirring constantly. Now add the cream cheese and let it melt in the soup while stirring constantly. Also add the hard cheese in portions and let it melt while stirring constantly.
3. Puree the whole thing very finely and stir in the whipped cream. Season the soup with nut and pepper and mix again shortly before serving. Arrange the Mostbröckli filling in a deep plate using a garnish ring and pour the cheese soup around the serving ring. Remove the serving ring just before serving.

Mostbröckli insert

1. Peel the carrots and celery, cut into very fine cubes and cook in salted water for about 3 minutes until al dente. Then drain the vegetables and rinse with cold water. Also cut the Mostbröckli into fine cubes and mix with the cooled vegetable cubes. Add the balsamic vinegar and vegetable oil and season everything well with salt and pepper.