Description
The time is now dark, the sun is not enough, the street is bursting frost... And then so funny, so warm, so Sunny soup!!! The mood immediately took off! Join us!
Ingredients
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Pumpkin
600 g
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Carrots
3 piece
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Leeks
1 piece
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Sweet potato
2 piece
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Broth
4 cup
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Cream cheese
175 g
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Cream
200 ml
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Butter
50 g
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Spices
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Nutmeg
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Pumpkin seeds
-
Baguette
1 piece
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Soft cheese
100 g
Cooking
Clean vegetables. Onions (white and light green parts) chopped, pumpkin and potatoes cut into cubes, carrot - thin slices.
In a large saucepan, melt the butter,
add all vegetables, cover and simmer for 10 minutes, stirring occasionally.
Pour the hot vegetable broth (or water, the amount depends on the size of the vegetables) so that it lightly covers the vegetables, season with salt, pepper and nutmeg. Bring to boil and cook on low heat for about 30 minutes.
Here's are the cream cheese and I used.
Place the soup in a hand blender and whip into a smooth homogeneous mixture.
Pour into a saucepan, add the cream and creme fraiche, stir the soup until the cheese is dissolved.
Heat the soup almost to a boil. Cheese cut into slices (I picked up a package of processed cheese slices). Before serving soup to the table, preheat the oven to a high temperature. Spread on baking baguette slices, each slice cover with a slice of cheese and bake until cheese is melted and not browned.
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