Pumpkin Cream Soup with Cheese Rolls
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Pumpkin Cream Soup with Cheese Rolls
Ingredients
- Pumpkin - 14.1 oz
- Chicken Broth - 1 qt
- White Part of Leek - 3 pieces
- Cream 22% - 7 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Nutmeg - a pinch
- Armenian Lavash - 1 piece
- Butter - 1.8 oz
- Parsley - 1 bunch
- Cheese Spread - 3.5 oz
Step by Step guide
Step 1
Spread a very thin layer of butter on the lavash, sprinkle with chopped parsley and grated cheese.
Step 2
Roll it up. Line a baking sheet with parchment paper, place the roll on the baking sheet, and put it in a preheated oven at 392°F for 8–10 minutes.
Step 3
Remove the finished roll from the oven. Cover with a towel and set aside.
Step 4
Before serving, cut into pieces.
Step 5
Meanwhile, cut the pumpkin into random pieces, season with salt, add a piece of butter, and bake in the oven or microwave until ready (I bake in the microwave for 12 minutes at 100% power).
Step 6
Slice the leek into thin rings.
Step 7
In a skillet, heat the butter and sauté the leek, stirring, for 5–6 minutes.
Step 8
In a pot, combine the cooked pumpkin and sautéed leek and puree with a blender, then pour in the broth and blend again.
Step 9
Place the pot on the heat, bring to a boil, and add the cream, seasoning with salt, pepper, sugar, and nutmeg to taste, bring to a boil but do not boil.
Step 10
Pour the hot soup into bowls, placing two pieces of cheese roll on top of each bowl, and garnish with a parsley leaf.
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