Pumpkin and melted cheese soup

1. Stage

Cut peeled pumpkin and potatoes into slices.

2. Stage

Put the pumpkin in a pot, pour water, add a bay leaf and put to boil for 10 minutes.

3. Stage

Pumpkin began to boil, reduce the heat, add potatoes and cook for another 10 minutes.

4. Stage

While the pumpkin and potatoes are boiling, peel the onion and garlic. Slice.

5. Stage

In a pan, melt the butter and send the onion and garlic to fry.

6. Stage

Fry until golden.

7. Stage

Taste the potatoes for readiness. If the potatoes are ready, send to the pot fried onion and garlic, add paprika, salt and pepper to taste. Remove from the fire, remove the bay leaf and let the soup cool a little.

8. Stage

Purée the soup with a blender until desired and homogeneous.

9. Stage

Return the pot to medium heat, add the sliced melted cheese and cook, stirring, until the cheese melts. When the cheese is melted, turn off the heat, cover the soup with a lid and allow it to infuse.

10. Stage

Dice slices of bread and toast in a preheated oven.