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Swiss Pumpkin Soup with Cheese

Yordanka KovachevaYordanka Kovacheva
Author
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Nadia Galinova
Translated by
Nadia Galinova
Swiss Pumpkin Soup with Cheese
Image: Yordanka Kovacheva
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20/11/2021
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
4
"Dont ask a Swiss what time it is, but what is the exact recipe for this Swiss pumpkin soup with cheese"

Ingredients

  • pumpkin - 14 oz (400 g) peeled
  • onion - 1 onion
  • garlic - 1 clove
  • celery - 1 stalk
  • potatoes - 7 oz (200 g)
  • tomatoes - 1 pc. (peeled)
  • carrots - 1 pc. (large)
  • salt - by taste
  • black pepper - by taste
  • swiss cheese - 2.5 oz (70 g) creamy
  • swiss cheese - about 3.5 oz (100 g) hard, mature
  • dried parsley - for sprinkling
  • butter - 0.7 oz (20 g)
measures

How to make

Cut all of the vegetables into pieces and pour about 1 liter of water or enough to cover them completely. Pour olive oil and about 1 tbsp. of salt and boil with the lid closed for 25 minutes.

Remove it from the heat and add the creamy Swiss cheese, butter, black pepper and more salt, if needed.

Liquidize the mixture into a smooth and creamy consistency. If necessary, dilute the soup with more water to the desired density.

Pour it into bowls and place thin slices of hard, mature Swiss cheese on each serving. Sprinkle the pumpkin soup with dried parsley and serve it while it's hot.

Enjoy your meal!

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