Description
Pumpkin soup has a very delicate velvet texture, but if you will be baked, the soup will appear notes of nuts. Before serving, add the cheese to the soup and let it slightly melt. Salty blue cheese goes well with sweet pumpkin flavor. Spoon hot soup with a slice of cheese poluraspredelenia is a real pleasure.
Ingredients
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Pumpkin
1.5 kg
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Vegetable oil
6 Tbsp
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Butter
25 g
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Onion
1 piece
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Broth
850 ml
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Milk
400 ml
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Nutmeg
-
Salt
-
Allspice
-
Blue cheese
200 g
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Sour cream
6 tsp
Cooking
Pumpkin and blue cheese
1. Cut the pumpkin in half and then each half for another four parts. Remove the seeds. Brush the surface of each pumpkin slices with vegetable oil and place them on a baking sheet. Bake the pumpkin slices for 25 to 30 minutes or until soft at a temperature of 240*C.
2. Pour two tablespoons of vegetable oil to the pan, add butter and heat. When butter melts, add chopped onion and cook over low temperature, stirring occasionally, 15 minutes.
3. Remove the pumpkin from the oven and let it cool. Stir in the milk and broth in a pan to the onions and bring to a boil over medium heat. Pumpkin flesh separate from the skin, slice and add to the onions.
4. Add salt, pepper and nutmeg scientisty. Last need just a little pinch to taste became dominant. Cook the soup on very low heat for another 15 minutes.
5. Pour the soup into a blender and spin until smooth, velvet consistency. You can strain the soup through a colander, so it was completely smooth without a single lump. Verify that there is enough in the soup salt and pepper, and heat again.
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