Pumpkin Soup
A hot creamy pumpkin soup

Pumpkin Soup

  • Cook: 20 min
  • Servings: 4


  • 200 g Apetina® Classic Cubes in Brine
  • 1.5 onions
  • 2 cloves of garlic
  • 1 dl olive oil
  • 0.5 green chili
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 hokaido pumpkin (300g) (300g of carrots also work perfectly if it’s not the season for pumpkins)
  • 2.5 dl bouilllon (chicken)
  • 7.5 dl water
  • salt
  • black pepper
  • rosemary (optional)


Blend the Apetina® Classic Сubes in Brine very shortly until the soup takes on an extra delicate appearance with small juicy lumps from the cheese


Finely chop the rosemary and add it to the soup to finish

A hot creamy pumpkin soup with juicy lumps of white cheese for the first cold days.

Cut the pumpkin in 8 half-moon pieces; remove the seeds from the heart and take of the outer peel. Chop the meat of the pumpkin into bite size cubes. Peel and chop the onion and garlic, slice the fennel and chili and add them together with the pumpkin and coriander seeds to a hot sautee pan for approx. 2 – 3 minutes. Bring the water to the boil and add the stock and the sautéed vegetables. Let it slightly boil for about 20 minutes. Blend the soup and avoid having pieces of vegetables left. Drain and add the Apetina® Classic Сubes in Brine to the soup before roughly blending them into the soup. Keep the blending time very short to keep the structure of the cheese. Finish and bring to your taste with salt and pepper.

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