Aromatic pumpkin cream soup with carrots, apple and cheese

Instructions

1. Remove the seeds from the squash, leaving the skin on.
2. Cut the squash into small pieces.
3. Place in a casserole dish and season with olive oil, salt and pepper.
4. Cook the squash at 200°C for about 30 minutes cook until soft.
5. Let cool and remove skin.
6. In a saucepan, heat the butter over medium heat.
7. Fry the chopped onion for 5-6 minutes.
8. Add the chopped apple and chopped carrots.
9. Continue to cook until they are soft. Stir occasionally.
10. Add the prepared squash to the same saucepan and cook for another 5-8 minutes.
11. Remove the saucepan from the heat and puree with an immersion blender.
12. Pour in the broth.
13. Repeat the soup over medium-high heat Cook for 15 minutes.
14. Season the pumpkin soup with salt and pepper, add nutmeg and cinnamon.
15. Mix in the finely grated cheese.
16. Round off the soup with cream.
17. Simmer the pumpkin soup over low heat for a few minutes, but do not boil .