Pumpkin cream soup with cheese

Hot pumpkin puree soup will perfectly warm you on an autumn evening and charge you with a wonderful mood with its rich color.

Cooking time 15 minutes


Pumpkin 400 g

Cream 20% fat. 100 ml

Water 100 ml

Fetax 2 tbsp. l.

Ground ginger 1 tsp

Sweet ground paprika 1 pinch.

Salt to taste


Peel the pumpkin from seeds and skin.

Cut the pumpkin into slices and place in a saucepan.

Add water and simmer, covered, until soft.

Add spices and salt.

Punch well with a blender.

Add cream.

Punch again with a blender.

Arrange the puree soup on bowls and top with fetaxa cheese and sweet paprika crumbs.

Pumpkin cream soup with cheese is ready. Can be served at the table.

Bon appetit!