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 10
Pour the hot soup into bowls, placing two pieces of cheese roll on top of each bowl, and garnish with a parsley leaf.
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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
