Pumpkin, Broccoli And Cheddar Soup

1. 1

   Melt butter in a pot over medium heat. Add onion and cook until translucent but not browning, around 5 minutes.

2. 2

   Meanwhile chop the broccoli and pumpkin. Use the whole stem and not just the florets of broccoli, and chop in a small to medium dice. Add pumpkin and broccoli into the pot and sweat for around 10 minutes, stirring occasionally and covering the pot in between.

3. 3

   Add thyme, season with salt and pepper to taste and add stock. Bring to a boil and simmer for 5-10 minutes. Take pot off heat and blend it. This is easiest with a hand blender or transfer in small batches and process in a stand-up blender. Add grated cheddar into the pureed soup and stir it in, allowing the heat to melt the cheese into the soup. Add milk or cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.