A taste of Poland’s countryside: pumpkin soup with cheese

The Czocha Castle (Zamek Czocha.)

The Czocha Castle (Zamek Czocha.)

I discovered the reason why Polish pumpkin soup is so savory and delicious— it has cheese in it. Not just any cheese, but melted brie. I had a bowl of this delicious soup at a pensjonat near the Czocha Castle in southwestern Poland. (A pensjonat is like a bed and breakfast, and a great way to try Polish cooking.)

The view from the castle.

The view from the castle.

When using brie in soup, I recommend “peeling” the cheese— that is, removing the white rind. The soft cheese will easily blend with either pumpkin or squash, creating a uniquely rich flavor. Though I do wonder how it would taste if I combined this with the spicy pumpkin soup I made before…

To make this recipe vegan, I recommend Follow Your Heart brand cheese.

Ingredients

3 cups vegetable broth

1 large squash (or three small pumpkins)

1 medium onion

4 oz (100 grams) brie

salt and pepper to taste

olive oil

The process of.

The process of.

Directions:

1. Preheat the oven to 400 degrees.

2. Cut the pumpkin or squash in half, and clean out any seeds and stringy insides.

3. Slice the gourd into 2-3’’ pieces. Drizzle in olive oil and roast in the oven for about 45 minutes at 400 degrees.

Mmm roasted pumpkin...

Mmm roasted pumpkin…

4. While the pumpkin is cooling, saute the diced onion in olive oil.

5. Let the gourd cool before scooping out the flesh.

6. When the onion is soft and translucent, add the vegetable broth and bring to a boil.

7. When the broth reaches a boil, add the pumpkin or squash and reduce heat to a simmer.

8. When the pumpkin is getting soft, after about 15-20 minutes, add the diced brie and stir until melted.

9. Blend the soup with hand blender and serve hot.

Soup.

Soup.

link to this blog!

https://v8mile.wordpress.com/2013/12/01/spicy-pumpkin-soup/

Pumpkin soup with cheese

  • Servings: 3-5
  • Difficulty: easy
  • Print

Ingredients

3 cups vegetable broth

1 large squash (or three small pumpkins)

1 medium onion

4 oz (100 grams) brie

salt and pepper to taste

olive oil

Directions:

1. Preheat the oven to 400 degrees.

2. Cut the pumpkin or squash in half, and clean out any seeds and stringy insides.

3. Slice the gourd into 2-3’’ pieces. Drizzle in olive oil and roast in the oven for about 45 minutes at 400 degrees.

4. While the pumpkin is cooling, saute the diced onion in olive oil.

5. Let the gourd cool before scooping out the flesh.

6. When the onion is soft and translucent, add the vegetable broth and bring to a boil.

7. When the broth reaches a boil, add the pumpkin or squash and reduce heat to a simmer.

8. When the pumpkin is getting soft, after about 15-20 minutes, add the diced brie and stir until melted.

9. Blend the soup with hand blender and serve hot.

The original soup I had— apologies for the low quality of the photo!

The original soup I had— apologies for the low quality of the photo!

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