Creamy pumpkin soup served in a red bowl, topped with Dorblu cheese and sunflower seeds.

Roast pumpkin soup with blue cheese

Name: Roast pumpkin soup with blue cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1,2 kg Butternut squash; 2 pcs Onion; 1 bulb Garlic; 200 mL Light cream; 500 mL Vegetable stock; 2 tbsp Sunflower oil; to taste Salt; to taste DorBlu; to taste Pumpkin seeds

A smooth pumpkin cream soup with the rich taste of blue cheese – the ideal autumn dish for a cozy atmosphere.

Super easy

1 Hr0 Mins

Lunch Soups

Ingredients

Butternut squash
1,2 kg
Onion
2 pcs
Garlic
1 bulb
Light cream
200 mL
Vegetable stock
500 mL
Sunflower oil
2 tbsp
Salt
to taste

For serving

DorBlu
to taste
Pumpkin seeds
to taste

Cooking instructions

1.
Preheat the oven to 180°C for roasting the pumpkin. While it heats up, prepare the vegetables.
2.
I use Butternut Squash because its sweet flavor pairs wonderfully with cheese. Peel the squash and cut it into large pieces. Also, peel and chop the onion. Thoroughly wash the whole garlic head and cut off the top.
3.
Place the vegetables on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 30 minutes until tender.
4.
Move the roasted vegetables into a pot, peel the garlic, and pour in vegetable broth or hot water from the kettle.
5.
Add the cream and let it boil for 5 minutes.
6.
Blend everything to a smooth consistency using a food processor or immersion blender, taste, and add salt if needed.
7.
Toast the pumpkin seeds in a dry skillet until they turn golden.
8.
Ladle the soup into a bowl, top with crumbled blue cheese, and garnish with toasted pumpkin seeds.