Irresistible autumn soup with pumpkin and cheese

Instructions

1. In a saucepan, melt the butter. Add the onion for about 1 minute to soften slightly and then add the pumpkin. Leave on the heat for another 5 minutes or until the pumpkin and onions change color and turn slightly red. Pour in the water and add the salt and pepper. Bring to a simmer over a low heat for about 20-25 minutes or until the pumpkin starts to soften slightly.
2. In a blender, put the cream cheese and pour some of the water into it and beat until homogeneous and return to the pan.
3. Add the mint and halloumi cubes and simmer the soup for another 10 minutes over a low heat.
4. Serve by garnishing with fresh mint leaves and sprinkle some chilli flakes.

• Servings : 6
• Ready in : 30 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, Soups
• Ingredient : Butter, Cream cheese, Ground black pepper, Halloumi cheese, Mint leaves, Moroccan green mint, Onion, Pumpkin, Red pepper flakes, Salt