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!
