Pumpkin Soup with Cheese in 20 minutes

Peel the onion and finely dice it.

Peel and wash the carrots, then cut them into small cubes.

Peel the pumpkin (it is preferable to use a fragrant pumpkin with bright orange flesh) and cut it into medium cubes. The recipe specifies the amount of already peeled pumpkin.

Melt the butter in a saucepan or thick-walled pot and add the chopped onion. Stir frequently and sauté the onion in the butter for 4-5 minutes.

Next, add the carrot cubes, pumpkin cubes, and peeled garlic cloves to the onions. Mix the contents of the saucepan.

Pour in water, bring to a boil, cover the saucepan with a lid, and simmer on low heat for approximately 30 minutes. Instead of water, you can use broth, which will make the soup more flavorful and hearty.

While the soup is cooking, grate the cheese using a coarse grater. I recommend using two different types of cheese, I used suluguni and Dutch hard cheese.

When all the ingredients, especially the pumpkin, become soft, you need to puree the soup with a blender right in the saucepan until smooth.

Then sprinkle the grated cheese and quickly stir it with a spoon to melt. All this can be done on the stove on low heat to melt the cheese faster.

In the end, taste the soup and only then add salt and pepper. If you salt the soup in the beginning and then add cheese, which is already salty, you can oversalt the dish.

Immediately pour the soup into plates, garnish with finely chopped fresh herbs or croutons according to your preference, and it is ready to be served.