Pumpkin cream soup with cream and cheese

Pumpkin cream soup with cream and cheese


  1. Pumpkin 1.5-2 kg
  2. Carrots 2 pcs. average
  3. Potato 4 pcs. average
  4. Onion 4 pcs. large
  5. Cream 200 ml
  6. Curry 2 tsp
  7. Turmeric 1 tsp
  8. Hot red pepper
  9. Salt to taste
  10. Celery, parsley or parsnip roots to taste
  11. Sun-dried tomatoes to taste
  12. Sheep cheese or Roquefort cheese, Gorgonzola to taste
  • Main Ingredients




Bake pumpkin pieces with peel for 1 hour in an oven preheated to 190 C
Pour the roots of celery, parsley, parsnip with cold water, bring to a boil. Salt and cook for 30 minutes.
Fry the onions in a pan until transparent. Add chopped carrots. Add chopped potatoes. Pour vegetable broth and cook until carrots and potatoes are cooked. Add the pulp of pumpkin to the pan and turn it into a cream using a blender. Add cream, curry, turmeric, red pepper.
Add sun-dried tomato and sheep’s cheese or roquefort cheese, gorgonzola to the plates.