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Pumpkin cream-soup with cheese
600 g of purified pumpkin
1 cup water
500 ml milk TM Shchedryk
30 g butter TM Shchedryk
200g grated cheese TM Shchedryk "Mozzarella" or "Rivne"
grated fresh ginger (about 2 cm root) or a pinch of dried
salt, pepper and spices to your taste (coriander, curry, masala mixture, nutmeg)
Peeled pumpkin and potatoes cut into cubes and place in a saucepan, add 1 cup of water and stew until soft. Chop the vegetables in a blender to puree the state. Milk bring to the boil and add the mashed mix and again bring to a boil, add salt, then reduce heat to a minimum. In a pan, melt a little butter and fry ginger and spices, add fragrant oil in a soup dosolit and pepper and cook for a few minutes. When serving hot soup sprinkle with finely grated cheese. Also good complement to soup pumpkin seeds and croutons with garlic.