First courses

Pumpkin and cheese soup on beer

At first glance, such ingredients as pumpkin, cheese, beer and cream are rather difficult to combine. Especially in first courses. But this recipe will turn your traditional ideas upside down. Pumpkin and cheese soup on beer – extremely tasty, nutritious and warming. And very appropriate for any occasion or without it.

Pumpkin and cheese soup on beer – ingredients

  • pumpkin – 1 pcs.
  • olive oil – 1 tbsp.
  • salt and ground black pepper – to taste.
  • butter – 2 tbsp.
  • onion – 1 pcs.
  • carrots – 2 pcs.
  • garlic – 3 cloves.
  • chicken broth – 450-500 ml.
  • cream with a fat content of 10–12% – 250 ml.
  • light beer – 340 ml.
  • cheese – 200 g.
  • thyme (or other spices and herbs for sprinkling) – to taste.

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Pumpkin and cheese soup on beer – recipe

Cut a medium-sized pumpkin in half. We choose seeds. Rub the inside of the halves with olive oil. Salt, pepper.

Place the pumpkin halves cut side down on a baking sheet. We send it to the oven heated to 200 degrees. Bake for 25-30 minutes, until the pumpkin is easily pierced with a knife.

After the pumpkin has cooled a little, use a spoon to scoop out the soft middle. We throw away the skin.

Cut a medium-sized onion and two carrots into small cubes. In a pan with a thick bottom, melt the butter over high heat. Add chopped vegetables there. Fry until transparent.

Add the chopped garlic and cook for another 1 minute, until it begins to give off its aroma.

After that, pour chicken broth, cream, beer and pumpkin, divided into small pieces. Bring the mixture to a gentle boil, stirring occasionally.

Pour the half-soup into a blender and blend until smooth. After that, we return it to the pot so that it boils again.

After the first balls appear on the surface, reduce the heat to a minimum and add approximately one and a half cups of grated cheese in small portions. In the classic version, it should be cheddar cheese. However, it can be replaced with other hard cheese to your taste. The main thing is that it should have a piquant, slightly spicy (maybe smoked) taste. For example, gouda is suitable.

Stir constantly so that the cheese gradually melts. It is better to add it in three measures in three equal portions.

When the cheese is almost completely dissolved, and the soup becomes liquid again, add salt and pepper and remove the pan from the stove.

It is better to serve it hot, sprinkled on top with fresh chopped thyme or other greens to your taste.

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