Is there is a recipe out there for pumpkin and cheddar soup?

I was away at the weekend and I discovered a most delicious soup - pumpkin and cheddar. I'd like to have a go at making it myself, but can't find a decent recipe for it on the web. Can anyone help?Is there is a recipe out there for pumpkin and cheddar soup?
Ms Knighttale, if you know how to make the pumpkin soup part without me going right into it, about 3 to 5 minutes before your ready to serve, add in shredded cheddar cheese stir and let it melt through. Now serve it with a dollop of yogurt and a couple sprigs of chives for garnish.





If you want the pumpkin soup portion contact me here at yahoo answers, and I will give you a quick recipe no stress no mess.





ChrisIs there is a recipe out there for pumpkin and cheddar soup?
I have used this recipe before and have gotten no problems whatsoever (it is a little on the rich side though so don'tt go over board on the cheddar)


First you scoop the pumpkin out of its shell, and put in a pan with boiling water, par boil for about 5 min on a high heat just so the pumpkin softens.


while that is happening, if you chop onions, garlic, celery and spring onions. fry them off in a small amount of oil over a low heat until soft.


Add the pumpkin to the mix and cover with equal measures of water and milk, also adding a stock of your choice (but i find chicken stock gives it a nice richness).


Heat gently over a low temp/flame for about 20 min, then take off the heat and blend mixture until smooth, adding in cheddar to taste as you go. Return the pan to the heat for another 10-15 min or until you find the flavours have combined to taste.


Serve with a bit of single cream and chive on top if you so wish


good luck xxx
CHEESE PUMPKIN SOUP





1/2 c. sliced green onions with tops


2 tbsp. butter


2 tbsp. all-purpose flour


1 tsp. seasoned salt


1/2 tsp. nutmeg


1/4 tsp. cinnamon


2 c. milk


1 can (10 3/4 oz.) chicken broth


1 can (16 oz.) pumpkin


1 1/2 c. shredded Cheddar cheese


Sliced tomatoes, shredded


Cheese %26amp; sliced green onions, optional





1. In large, heavy saucepan, lightly saute green onions in the butter.


2. Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring, about 15 minutes until thickened.





3. Blend in pumpkin. Simmer 5 minutes longer, stirring frequently. Add cheese. Stir until melted.





4. Ladle into soup bowls. Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions. Makes 4 servings.






Heat 2 tbsp olive oil in large pan, add 2 medium chopped onions.


Stir fry for 3-4 minutes until softened, add 2 chopped cloves of garlic.


Cut up 2 lbs of pumpkin into 1'; chunks, add to pan, cook 2 minutes.


Pour in 6-7 cups of vegetable or chicken bouillon.


Add zest %26amp; juice of 1 orange, 3 tbsp fresh thyme.


Cover %26amp; simmer for 20 minutes until tender.


Transfer to a blender in batches, or mash in a bowl until smooth.


Return to the pan, add 1/2 cup of milk, %26amp; 1/2 cup grated cheddar.


Ladle into 4 warmed bowls, sprinkle more cheese on top, serve with crusty bread.
try this:


www.kitchenlink.com/mf/31/13838


Pumpkin Soup with White Cheddar Cheese:





2 1/2 cups canned pumpkin


3 cups whole milk


1 1/2 cups water


1/3 cups cooked rice


2 Tbsp of butter


1 tsp parsley, chopped


salt


pepper


white cheddar cheese





Mix pumpkin with water. Bring to an almost boil. Add milk. Reheat. Add other ingredients. Cook for 15 minutes in a double boiler. Ladle into bowls. Add cheese to the top.
This recipe seems to be well liked!





http://hill-kleerup.org/blog/margie/0066鈥?/a>
that sounds well yuk