How to Cook Creamy Delicious Pumpkin Cheese Soup That’s Easy to Make

How to make Pumpkin Cheese Soup

• 1

  Prepare the pumpkin

  After buying the pumpkin, cut it into equal pieces, then use a spoon to scoop out all the seeds inside, peel off the skin, and cut the pumpkin flesh into small, bite-sized pieces.

  Quick and easy way to peel pumpkin

  • Method 1: After washing the pumpkin, put it in the microwave on the heating mode for about 2 – 3 minutes, then take it out, let it cool, and you can easily peel off the outer skin.
  • Method 2: Cut the pumpkin into small pieces, then peel off the skin, rinse with clean water, and let it drain.

  See details: Quick and simple way to peel pumpkin and some tips to make peeling easier

  

  

  

  
• 2

  Toasting Bread

  The bread you bought should be cut into small slices that are about 1/2 finger width, then placed in the oven and toasted for about 30 minutes at a temperature of 120 degrees Celsius until the bread is hot and crispy.

  

  

  

  
• 3

  Cook pumpkin soup

  First, peel the onion, cut the onion in half, and dice it into small cube-like pieces. After washing the green onion, remove the roots, cut it in half lengthwise, and chop it finely. Peel and mince the garlic.

  Next, place a pot on the stove, add 1 tablespoon of olive oil along with the diced onion, chopped green onion, and minced garlic.

  Sauté on low heat for about 3 minutes until the onion and garlic are fragrant, then add the diced pumpkin and 1 liter of chicken broth. Simmer for about 30 minutes until the pumpkin is tender.

  Turn off the heat, start the hand blender, and blend on low speed for about 8 minutes until the soup is smooth and evenly colored, then turn off the machine.

  Next, grate the parmesan cheese finely, then add 1/2 of the grated parmesan and 2 tablespoons of mascarpone cheese to the soup pot. Mix well, then add 1 teaspoon of salt and 1/2 teaspoon of ground pepper.

  Stir well for another 2 minutes until the cheese and seasonings are fully melted and blended with the soup.

  

  

  

  
• 4

  Make the cheese accompaniment

  First, wash the sage leaves thoroughly, then drain and chop finely. Do the same with the rosemary leaves: wash, drain, and chop finely.

  Next, add 2 tablespoons of mascarpone cheese to a bowl along with the chopped sage and rosemary leaves, and add 1/2 of the remaining grated parmesan cheese.

  Use a spoon to mix everything well until the ingredients blend together, completing the cheese accompaniment.

  

  

  

  
• 5

  Bake the pumpkin soup

  After the bread is toasted crispy, use a spoon to take a sufficient amount of the mixed cheese accompaniment and spread it on top of the bread.

  Scoop the soup into a bowl, place the slices of bread spread with cheese on a tray, and put it in the oven. Bake at medium temperature for about 5 minutes until the cheese is golden, then take it out and enjoy!

  

  

  

  
• 6

  Final product

  The pumpkin cheese soup after completion will have a beautiful smooth orange-yellow color. When eaten, one can feel the fragrant and rich taste of pumpkin in the soup, which is seasoned to perfection.

  Additionally, the crispy bread slices combined with the rich, aromatic cheese baked on top, dipped in the pumpkin soup, will bring a flavor that is both unique and absolutely wonderful. It is sure to delight everyone!