Creamy pumpkin soup with blue cheese

Receta en español aquí

We are in the pumpkin season and this creamy soup is a healthy and tasty way to eat pumpkin, so this is a great first course.

Ingredients (6 servings)

800 g pumpkin or squash (around 600 g when you remove skin and seeds)

1 large potato (400 g)

1 medium onion

100 g blue cheese (Roquefort, Danish blue…)

100 ml of whole milk

100 ml single cream

750 ml homemade broth

Salt and freshly ground black pepper

A dash of extra virgin olive oil

Croutons (optional)

Directions

First all prepare the pumpkin: scrape off any seeds and with a potato peeler make some pumpkin strips to garnish later.

Cut the pumpkin into wedges, remove the skin of every wedge and cut into small pieces. Set aside.

Peel the potato and cut into irregular chunks, in this way potato produces more starch and this helps to thicken the soup.

Chop the onion and set aside some strips to garnish.

Pour into a large pot a good dash of extra virgin olive oil and fry the chopped onion until is golden. Then add the pumpkin and the potato. 

Stir well, pour the homemade broth and season to taste with salt and pepper.

Bring to a boil, cover and reduce heat,  and let simmer until pumpkin and potato are done (around 20 minutes).

In the meantime prepare the garnish: fry the pumpkin and onion strips in a frying pan, until they are golden and set aside.

When the pumpkin soup is done remove from heat the pot, add the milk, cream and cheese. Stir well to combine.  Taste it and add more salt if necessary.

Puree with a food processor or blender until smooth.

Serve immediately garnished with the fried pumpkin and onion strips and some croutons if you like.

And enjoy!