Creamy Pumpkin Soup
When my children were little, I often made soups like this, though thinner and with fewer spices. Pureed soups turn out to be just as good for adults, especially when you want a change from cabbage soup and borscht. I make this pumpkin soup with meat stock, either chicken or pork. Sometimes I add pieces of meat directly to the bowls, and sometimes I leave them out. You can adjust the thickness: use fewer vegetables or add more stock for a thinner soup. A spoonful of sour cream in each bowl is delicious, and rye bread croutons make a wonderful finishing touch.
Cut the potatoes into pieces and add them to the boiling stock.
While the potatoes cook, prepare the other vegetables. Chop the onion and carrot and lightly fry them in the butter. Add the pumpkin, cut into small cubes, and cook over a low heat until soft.
Add the vegetables to the pan with the potatoes and cook until tender. There will be plenty of vegetables in the stock, making a very thick soup.
Blend the soup until smooth. I use an immersion blender directly in the pan.
Return the soup to the heat. Add the processed cheese and spices and stir until the cheese has melted. Bring to the boil, then remove from the heat. Let it stand briefly before serving.