Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, smoked pumpkin soup with cheddar. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked pumpkin soup with cheddar is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Smoked pumpkin soup with cheddar is something which I have loved my entire life.

Why not whip up our Cauliflower Soup with Smoked Cheddar (RECIPE BELOW)? It's super creamy and topped with a drizzle of. Pumpkin broccoli soup with the addition of a sharp cheddar is a tasty fall combination that is both smooth and fresh, warming but light.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook smoked pumpkin soup with cheddar using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Smoked pumpkin soup with cheddar:

1. Take 1 tbsp butter
2. Take 1/2 onion
3. Get 2 cups pumpkin puree (about 600 g)
4. Get 2 cups chicken broth
5. Take 1 cup cheddar cheese -about 100 g (plus more for serving)
6. Get 1 tsp smoked paprika
7. Get salt, pepper
8. Take leaves some dried sage

Pumpkin ale, pumpkin puree, and a couple of pinches of nutmeg add comforting fall notes to this beer cheese soup. This version perks up the classic beer cheese soup, which is generally made of a lighter american ale and sharp cheddar cheese, with pumpkin. smoked and or roasted pumpkin seeds to sprinkle over the top. The smokey flavour of the roasted pumpkin seeds adds such a rich and intense flavour dimension to the soup as well as a lovely bit of crunchy texture. Related Posts. savoury biscuits with smoked cheddar.

Instructions to make Smoked pumpkin soup with cheddar:

1. For the pumpkin puree: Cut a pumpkin in half, remove the seeds and put it in the oven for about an hour. It's easy to take the flesh out and puree in a blender after this. You can also just put it whole in the oven and cut and remove the seeds after. It will need a bit of time more.
2. For the soup: In a pot melt the butter. Add the onion (finely cut) and let it until it's translucent, about 5 minutes. Add the pumpkin puree and stir.
3. Add the broth and stir again. Let it boil for about 5 minutes. Add the cheddar (shredded) and blend with a stick until smooth. If you want you can leave it like this and not make it smooth. You will be able to feel the onions which have caramelised and are great, but we like it better like this.
4. Add salt, pepper and as much smoked paprika as you like! Taste to season to your liking.
5. Serve with extra cheddar, croutons and some dried sage leaves, which make the difference!

Stir in the garlic powder, smoked paprika and cumin and remove from heat. Serve hot and top with reserved peppers and optional shredded. This rich and creamy pumpkin soup gets a extra depth from smoked paprika. Smoked paprika is perfect with this rich and creamy pumpkin soup. This spice has gained popularity in recent years, so you should be able to find it in the spice aisle of most grocery stores or online.

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