Pumpkin soup with white cheese and mint

Name: pumpkin soup with white cheese and mint
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 onion; 600 g fresh pumpkin; 2 el traditional olive oil; 70 g tomato paste tin can; 1 el liquid honey; 125 ml creme fraiche; 750 ml chicken broth from tablet; 1 tl green tabasco; 13 g fresh fresh mint; 200 g white cheese cubes

Soup of pumpkin, onion, white cheese, mint, green tabasco and honey.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion. Wash the pumpkin and halve. Remove the kernels and stringy inside with a spoon and cut the pumpkin into pieces.
Heat the oil in a soup pot and fry the onion on low heat. Mix the pumpkin and tomato paste through the onion and cook for 3 minutes.
Stir in the honey and crème fraîche. Pour the stock in the pan and bring to the boil again.
Turn down the heat and let the soup covered for 30 minutes. Puree with a hand blender.
Season spicy with green tabasco and possibly salt. Spoon the soup into the bowls.
Cut the fresh mint fine. Crumble the cheese cubes over the soup and garnish with the mint.