Rich and Creamy Sweet Pumpkin Milk Cheese Soup
Rich and Creamy Sweet Pumpkin Milk Cheese Soup
How to Make Delicious Sweet Pumpkin Milk Cheese Soup
Here’s a recipe for a sweet and creamy sweet pumpkin milk soup that the whole family can enjoy. Generous amounts of cheese add extra flavor, making it even more delicious. It’s easy to make and healthy, perfect for breakfast or a snack!
Sweet Pumpkin Milk Cheese Soup Ingredients- 1 medium sweet pumpkin
- 1/2 onion
- 2 Tbsp butter (approx. 30g)
- 600ml milk
- Pinch of salt
- 2 slices cheddar cheese
- Generous amount of shredded cheese (adjust to taste)
- Pinch of parsley flakes (for garnish)
Cooking Instructions
Step 1
Wash the sweet pumpkin (medium size) thoroughly and remove all moisture. Be careful as the skin is firm when washing.
Step 2
Place the sweet pumpkin in a microwave-safe bowl and microwave for about 15 minutes. This will soften the pumpkin, making it much easier to remove the seeds and peel.
Step 3
Be cautious as the sweet pumpkin will be hot after microwaving. Let it cool slightly, then cut it into six equal pieces. This makes it easier to handle.
Step 4
Once the sweet pumpkin has cooled sufficiently, use a spoon to scoop out the seeds and pulp from the inside. Then, peel the skin as you would a potato, keeping only the flesh.
Step 5
Prepare half an onion, peel it, and finely mince it. Mincing the onion well will make the soup smoother and bring out its sweetness.
Step 6
In a deep pot or pan, melt 2 tablespoons (approx. 30g) of butter over medium-low heat. Once the butter has melted, add the minced onion and sauté until the onion becomes translucent and releases a sweet aroma. Be careful not to burn it.
Step 7
When the onion is sufficiently sautéed, add the prepared sweet pumpkin flesh to the pot and stir-fry together. Lightly sauté for 1-2 minutes to allow the pumpkin to absorb the flavors of the butter and onion.
Step 8
Pour 400ml of milk into the pot. Ensure the pumpkin and onion are submerged in the milk.
Step 9
Add a pinch of salt and stir well. Avoid seasoning too strongly at this stage, as you can adjust it later.
Step 10
Add the remaining 200ml of milk, for a total of 600ml of milk used. You can adjust the amount of milk if you prefer a creamier consistency.
Step 11
Cover the pot with a lid and simmer gently over low heat. Cook until the sweet pumpkin is tender and easily mashed. Stir occasionally to prevent sticking to the bottom. This will take about 15-20 minutes.
Step 12
Once the sweet pumpkin is fully cooked and tender, add the 2 slices of cheddar cheese and stir until melted. The cheese will thicken the soup and add a richer flavor. For an even smoother texture, you can blend it using an immersion blender or a regular blender.
Step 13
Ladle the finished sweet pumpkin milk cheese soup into serving bowls.
Step 14
Finally, generously sprinkle with shredded cheese according to your preference. The melting cheese on top of the warm soup looks delicious.
Step 15
Optionally, sprinkle a pinch of parsley flakes for garnish to make the sweet pumpkin milk cheese soup even more appealing. Enjoy this delicious sweet pumpkin soup made with a super simple recipe that’s both healthy and tasty!
