Pumpkin Cheese Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g barley or wheat rains
- 1 kg pumpkin (se)
- 1 onion (s)
- 750 ml vegetable stock
- pepper
- nutmeg
- 150 g cheese, e.. Emmentaler or Gruyère
- 40 g clarified butter
- 1 teaspoon cane sugar
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Bring the pearl barley to the boil in salted water and cook for 30 minutes, then drain. Wheat needs to soak overnight before cooking.
- Peel the pumpkin, remove the seeds and cut into small cubes.
- Dice the onions very finely and sauté in the melted butter until translucent. Add the pumpkin and cook for 5 minutes. Pour in the broth and season well with pepper and nutmeg. Cover and cook for about 40 minutes on a low heat until soft. Now puree everything with the magic wand.
- Grate the cheese very finely and let it melt in the hot, no longer boiling soup, stirring carefully.
- Roast wheat or pearl barley in the butter fat for approx. 6 - 8 minutes. In the last 2 minutes, add the sugar and caramelize.
- Divide the soup into 4 cups and serve sprinkled with the brittle.
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