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!

Pro tip:

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!

Serving size:

4 servings

Ingredients:

• 1 kg of pumpkin (butternut)

• 3 cloves of garlic

• 7 sprigs of thyme

• 1.3 liters of water

• 7 cheese rinds

• Salt

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.

Bon Appetit!