Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, smoked pumpkin soup with cheddar. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Smoked pumpkin soup with cheddar is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Smoked pumpkin soup with cheddar is something that I’ve loved my entire life.
Pumpkin broccoli soup with the addition of a sharp cheddar is a tasty fall combination that is both smooth and fresh, warming but light. This pumpkin broccoli soup is a deliciously comforting bowlful. Easy to make, hearty but not heavy, it's just the thing when there's a chill in the air.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have smoked pumpkin soup with cheddar using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Smoked pumpkin soup with cheddar:
- Prepare 1 tbsp butter
- Prepare 1/2 onion
- Take 2 cups pumpkin puree (about 600 g)
- Get 2 cups chicken broth
- Make ready 1 cup cheddar cheese -about 100 g (plus more for serving)
- Make ready 1 tsp smoked paprika
- Make ready salt, pepper
- Prepare leaves some dried sage
This version perks up the classic beer cheese soup, which is generally made of a lighter american ale and sharp cheddar cheese, with pumpkin. This rich and creamy pumpkin soup gets a extra depth from smoked paprika. Smoked paprika is perfect with this rich and creamy pumpkin soup. This spice has gained popularity in recent years, so you should be able to find it in the spice aisle of most grocery stores or online.
Steps to make Smoked pumpkin soup with cheddar:
- For the pumpkin puree: Cut a pumpkin in half, remove the seeds and put it in the oven for about an hour. It's easy to take the flesh out and puree in a blender after this. You can also just put it whole in the oven and cut and remove the seeds after. It will need a bit of time more.
- For the soup: In a pot melt the butter. Add the onion (finely cut) and let it until it's translucent, about 5 minutes. Add the pumpkin puree and stir.
- Add the broth and stir again. Let it boil for about 5 minutes. Add the cheddar (shredded) and blend with a stick until smooth. If you want you can leave it like this and not make it smooth. You will be able to feel the onions which have caramelised and are great, but we like it better like this.
- Add salt, pepper and as much smoked paprika as you like! Taste to season to your liking.
- Serve with extra cheddar, croutons and some dried sage leaves, which make the difference!
Pumpkin soup is a classic winter lunch option and tastes wonderful with buttered crusty bread. To make the pumpkin soup, melt the butter in a saucepan and add the onions. This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a In Italy I first ate it with smoked ricotta – that bit of smokiness took the soup into an entirely new realm. This recipe takes its inspiration from Italy's. Smoke that pumpkin into a warm-bellied soup that's smoldering with fall spices.
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