1 medium sized pumpkin or squash of any variety
1 & 1/2 pints of vegetable stock
1 tsp ground ginger
1 tsp smoked paprika
1 tsp smoked sea salt
Ground black pepper
200g full fat cream cheese
100g mature cheddar cheese, grated
Peal, de-seed and chop the pumpkin/ squash into half inch chunks.
Place in a large microwaveable bowl with 2 tbsp of water. Heat on full power for 10 minutes or until it is soft enough to puree with a potato masher.
Put the puree into a large saucepan with the vegetable stock, salt, pepper, ginger, smoked paprika and nutmeg.
Bring to the boil and then simmer on a low heat for 10 minutes.
Next add the cream cheese and the grated cheese.
Gently stir with a whisk for 10 minutes to ensure all the cheese is melted and the soup is smooth.
Serve with toasted and buttered bread rolls, click on the menu button above for the recipe.
Once cool, the soup can be stored in the fridge in a airtight container for up to 3 days. It can also be frozen.
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