Pumpkin Soup With Cheese Broth
Admit it, you waited for this recipe throughout September, and I finally got the hands to write it.
I make pumpkin soup every fall several times because this is one of the most delicious ways to use a pumpkin. The soup base usually varies and is highly dependent on the weather. For example, if it’s rainy and cold outside, then I make it fatter using some cream. If the fall is quite warm, then I use vegetable broth that I prepare in advance.
For this version, I decided to try something new, and it is now my favorite recipe!
For this soup, I used homemade cheese broth. I’m not gonna line, I have been collecting cheese rind in my freezer for the entire summer to make this recipe happen. I encourage you to do the same!
- 1 kg of pumpkin (butternut)
- 3 cloves of garlic
- 7 sprigs of thyme
- 1.3 liters of water
- 7 cheese rinds
Nutrition Per Serving:
- 135 Calories
- 0.3 g Fat
- 35 g Carbs
- 5.5 g Fiber
- 8.3 g Sugar
- 2.8 g Protein
How to make:
For this recipe, I decided to bake a pumpkin with garlic and thyme to get the most flavor.
Preheat the oven to 400F/200C degrees.
Cut the pumpkin into medium cubes, add salt, finely chopped garlic, oil, thyme and cook for 25-30 minutes. Pumpkin should be very soft.
Make the broth. Wrap the cheese rind in cheesecloth, put into a deep pan and fill with 1.2 liters of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
Remove from heat and season with salt.
Transfer the pumpkin to a blender, combine it with the cheese broth and puree well, so that no lumps remain. If the consistency of the soup seems too thick, add a little water.
Serve hot with balsamic vinegar, fried onion or chopped basil.