Pumpkin puree with cheese – a detailed recipe cooking. 
Time: 50 мин. Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 7 tbsp. diced pumpkin pulp
- 120 gr. hawarty cheese, mozzarella or any semi-hard cheese made from cow’s milk, diced
- 1 tbsp. l (15 gr.) Butter
- 2 cloves of chopped garlic
- 1 chopped onion
- 1.25 liters chicken or vegetable stock
- Salt and freshly ground pepper, to taste
- 4 tbsp. l tomato paste
- 2 tbsp. l coarsely chopped fresh basil
Recipes with similar ingredients: pumpkin, onion, garlic, basil, tomato paste, hawarti cheese, mozzarella cheese
Recipe preparation:
- Melt the butter in a large saucepan over medium heat, fry onion with garlic until brown. Add pumpkin and cook 2 minutes Then pour the broth, season with salt and pepper, boil. Reduce heat, cover and simmer 20 min., until the pumpkin is soft.
- After time, add tomato paste and chop mass with a submersible blender until smooth. Pour the soup mash on plates and sprinkle with basil and cheese.
