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-