Pumpkin Cream Cheese Soup

Pumpkin Cream Cheese Soup

Pumpkin dishes are popular with many nations, as this vegetable is healthy, affordable, and has a unique taste. Pumpkin soup with cheese like almost everyone, even those who are not among the admirers of the "garden garden queen". It has a delicate texture, soft creamy taste with spicy notes, an appetizing orange hue. Do not refuse such foods even children, picky in food. Even a beginning hostess will be able to cook pumpkin cream soup, and it will be inexpensive.

Cooking Features

The technology of making cream soups is simple: vegetables are boiled, chopped to a puree, diluted with broth, milk or cream to the desired consistency, seasoned, boiled for disinfection and served to the table. However, the process of cooking pumpkin soup has specific features, knowledge of which will make the dish tasty and appetizing.

  • For cooking soup, it is better to choose a pumpkin of nutmeg varieties: it has a tender flesh, cooks quickly. When cooking a dish of thick-skinned vegetable, the pulp of which has coarse fibers, you need to be prepared for the fact that the consistency of the soup will not become completely smooth, and you will have to spend more time preparing it. To save time, pumpkin can be baked or extinguished separately.
  • When laying vegetables in broth, the pumpkin is usually the first to be sent to it, since it takes a little longer to boil it than for cooking potatoes and carrots.
  • If you fry vegetables before laying them in the soup, the finished dish will taste better, but calorie.
  • If you don’t like pumpkin soup for its sweetish taste, add more spices, garlic or ginger to it - they will help to balance it.
  • Cheese for making pumpkin cream soup can be used any. Cream and melted are usually added to the soup while boiling it, so that they completely dissolve in the dish, the hard and Adyghe cheese is more often spread out crushed into plates filled with soup. However, there are no hard rules when to lay cheese in the soup, it all depends on the recipe chosen.
  • The finer the cut the processed cheese, the faster it will melt. If you plan to grind this product on a grater, put it briefly in the freezer - this will facilitate the task. Hard cheese for dressing dishes are crushed on a coarse grater, for dissolving in it - on a shallow.
  • You can add to the soup not the cheese, but the broth in which it is dissolved in advance.

Serve pumpkin cream soup to the table preferably with wheat bread croutons. It is better to offer them in a separate plate, so that everyone can add them in the quantity in which he likes. If you decompose the croutons immediately on plates, they quickly get sodden.

A simple recipe for pumpkin cream soup with melted cheese


  • pumpkin pulp - 0, 5 kg;
  • potatoes - 0.5 kg;
  • garlic - 3 cloves;
  • processed cheese - 0.2 kg;
  • water or broth - 1, 5 l;
  • onions - 100 g;
  • butter - 20 g;
  • salt, pepper, nutmeg - to taste.

Preparation Method:

  • Clean the pumpkin from the skin, remove the seeds. Cut the remaining flesh into cubes of about 1 cm.
  • Peel the potatoes, cut them into about half a centimeter.
  • Finely chop the garlic with a knife.
  • Free the onions from the husk, cut into small pieces.
  • In a saucepan, melt the butter, fry the onion and garlic in it for 5 minutes.
  • Add the remaining vegetables. Fill with water or broth.
  • Cook until all the vegetables have softened.
  • Smash vegetables with a blender or rub through a sieve.
  • Add salt and spices, return to the stove.
  • Coarsely grated cheese.
  • When the soup boils, put the cheese in it.
  • Cook the dish over low heat, stirring until the cheese has melted completely.

Spill the soup in plates, sprinkle it with fresh herbs. Separately serve croutons with a neutral, cheesy or garlic flavor.

Pumpkin cream soup with Adyghe cheese


  • pumpkin pulp - 1 kg;
  • carrots - 150 g;
  • onions - 150 g;
  • celery root - 0, 2 kg;
  • garlic - 3 cloves;
  • dried parsnips and cilantro - 10 g;
  • coriander, turmeric, pepper mixture, salt - to taste;
  • water - 1, 5 l;
  • Adyghe cheese - 100 g.

Preparation Method:

  • Cut pumpkin pulp into small pieces, cover with water, put to boil.
  • Peel celery and carrots, cut them into small cubes.
  • Cut the onion and garlic into small pieces, after removing the husk from them.
  • After the water in the saucepan boils, add the rest of the vegetables to it. Boil until soft pumpkin.
  • Grind the contents of the saucepan using an immersion blender. Salt and season.
  • Boil the soup, stirring for 2-3 minutes.
  • Cut the cheese in small pieces or crush by hand. Sprinkle them spilled soup.

Adyghea cheese in this recipe can be replaced with cheese or tofu. The taste of the dish will be slightly different, but will not change significantly.

Pumpkin soup with hard cheese, cream and cauliflower


  • potatoes - 0.5 kg;
  • pumpkin pulp - 0, 5 kg;
  • cauliflower - 0, 3 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • vegetable oil - 60 ml;
  • hard cheese - 80 g;
  • cream - 0, 2 l;
  • water - 1, 2 l;
  • salt, red hot pepper, paprika - to taste.

Preparation Method:

  • Potatoes, peeled, cut into small pieces. Cauliflower disassembled into inflorescences. Cut pumpkin into small slices.
  • Grease the baking dish, put a pumpkin in it, sprinkle with oil and send in a preheated oven. Bake for 30 minutes.
  • Onion, freeing from the husk, finely chopped. Peel and grate carrots.
  • Fry the vegetables in the remaining oil, add the potatoes to them, add water.
  • After boiling water add cauliflower, boil for 15-20 minutes.
  • Put the pumpkin in the jug of the blender, add half a cup of vegetable broth to it, chop to puree.
  • In place of the pumpkin, place boiled potatoes, cabbage, onions and carrots. Turn them into a homogeneous mass.
  • Combine both parts of vegetables, mix thoroughly. Dilute to the desired consistency with vegetable decoction, salt and pepper.
  • Pour in the cream, stir.
  • Bring the soup to a boil over low heat and immediately remove it from the stove to prevent the cream from curdling.
  • Coarsely grate the cheese.

Spread the pumpkin soup on plates, sprinkle it with grated cheese. Solid soup can be added to any other pumpkin cream soup, no matter what recipe it is cooked.

With cheese, pumpkin soup becomes more piquant and at the same time refined. This product gives the dish a creamy touch, making it look even more appetizing. The process of cooking pumpkin soup with cheese is so simple that even an inexperienced hostess can feed the family with such a dish.

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