Pumpkin soup with Beemster Signature Pumpkin Spice

Main course. 4 persons. Preparation 25 min.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 tsp finely chopped garlic
• 2 packages (340g) frozen butternut squash, thawed
• 2 tsp ground cinnamon
• ½ tsp ground coriander
• 950 ml of vegetable broth
• 300 g Beemster Signature Pumpkin Spice, grated

Supplies

• Heavy soup pan
• Blender or hand blender

Preparation:

1. Heat the olive oil in a large, heavy pan over medium-high heat. Add the onion and sauté until soft, 5 minutes. Stir in the garlic.
2. Add the pumpkin, cinnamon and coriander and sauté for 1 minute. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer the soup until the vegetables are tender, about 10 minutes.
3. Remove the pan from the heat and carefully pour the soup into a blender. Blend until smooth.
4. Return the soup to the pan and bring back to a boil over medium-high heat. Add 2½ cups grated Beemster Pumpkin Spice cheese and stir until cheese is melted. Season to taste with salt and pepper.
5. Divide the soup among 4 bowls and garnish with the remaining ½ cup of cheese.

Tip: Toast pumpkin seeds and sprinkle on top for an extra crunchy topping.

Looking for another tasty recipe for fall? Then also make our creamy pasta with Beemster Signature Pumpkin Spice and X-O-