There are a lot of seasonal vegetables this September. Therefore, the time has come for cool, autumn and bright dishes. My favorite is pumpkin and carrot soup with cheese.
Little secrets: take coconut milk for it, it goes well with the taste of orange vegetables and makes the soup creamy and tender. But be sure to add blue cheese as a finishing touch!
Hawatermelon soup with cheese – ingredients:
pumpkin – 400 g
carrot – 100 g
coconut milk – 200 ml
onion (small) – 1 pc.
olive or coconut oil – 1 tbsp. spoon
garlic – 1 clove
cheese with blue mold for pumpkin soup – 40 g
salt
pepper
If you like, you can add cinnamon and ginger
Preparation:
Step 1. For pumpkin soup, peel the carrots, cut the pumpkin crosswise without cutting the skin. Cover with foil and bake in the oven at 180 ° C until soft (it will take 20-30 minutes). Remove the skin from the soft pumpkin.
Step 2. Finely chop the onion and garlic, fry in olive or coconut oil. Add roasted vegetables, coconut milk and a liter of water, bring to a boil and cook for 5-10 minutes.
Step 3. Beat the pumpkin soup with a blender until smooth, add salt and pepper to taste. Pour the soup into plates, crumble the cheese on top and serve with a slice of toasted bread and pumpkin seeds
Pumpkin and carrot soup with cheese – ready! A cozy, spicy, warm dish that goes well with cold autumn and winter evenings! Delicious!