Pumpkin Soup with Mozzarella Cheese Recipe

Published on January 14, 2015 | By Foodclappers |

- Cook Time
- 45 Minutes
- Difficulty Level

Cheese lovers would love this pumpkin soup with mozzarella cheese. Since the cheese does not melt completely in this concentrated pumpkin soup, satisfy your taste buds by taking time to chew on the springy cheese.

☞ Here’s an alternative recipe : the classic pumpkin soup.

Recipe contributed by:
Ms Nancy Teo

Recipe Rating

(4.6 /5)
(25 Rating)

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Ingredients

1kg Australia pumpkin
150g diced yellow onion
25g butter
1 1/2 cup of water
Mozzarella cheese
Bulla thick cream

Instructions

1. Scoop out the pumpkin seed. Steam the pumpkin (with skin) for about 30 minutes.
2. Heat up the butter in a pan till melt.
3. Stir-fry the onion till soft.
4. Scoop out the pumpkin pulp, add 1 cup water into the blender and blend it together with the soft cooked onion.
5. Pour the mixture and the remaining ½ cup of water into a pot and boil for about 5 minutes. Stir it consistently.
6. Serve the hot pumpkin soup in a bowl with mozzarella cheese, garnishing on top and 1 teaspoon of bulla thick cream.

Servings : 7-8
Course : Soups
Recipe Type : Pumpkin

Rate this recipe

25 People rated this recipe

Average Rating

(4.6 / 5)

2 Responses to Pumpkin Soup with Mozzarella Cheese Recipe

Stacy January 14, 2015 at 6:33 PM #

Interesting recipe. I love it!
Foodclappers January 15, 2015 at 10:26 AM #

Hi Stacy, Thank you for supporting FoodClappers. Hope that you will enjoy cooking for your loved ones by using FoodClappers recipes.