Pumpkin puree soup with cheese

Ingredients:

• 7 cups pumpkin pulp, diced
• 120 g Havarti, mozzarella, or any semi-hard cow's milk cheese, cut into cubes
• 1 tbsp (15 g) butter
• 2 cloves of chopped garlic
• 1 chopped onion
• 1.25 liters of chicken or vegetable broth
• Salt and freshly ground pepper, to taste
• 4 tbsp tomato paste
• 2 tablespoons fresh basil, coarsely chopped

Preparation:

1. In a large saucepan, melt the butter over medium heat, and sauté the onion and garlic until browned. Add the pumpkin and cook for 2 minutes.
   
   Next, pour in the broth, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until the pumpkin is tender.
2. After the time has elapsed, add tomato paste and grind the mixture with an immersion blender until smooth.
   
   Ladle the pureed soup into bowls and sprinkle with basil and cheese.