Try to offer a warm autumn soup of the beauties of pumpkin with mozzarella! This soup is thick, flavorful, hearty. A pinch-another curry to add some interesting notes. See the recipe!
Description of preparation:
So, tell me how to cook “Pumpkin soup with mozzarella”. First you need to boil the meat for broth, I usually use these soups chicken. In the hot broth put potatoes, rice, sauteed vegetables and simmer with spices and garlic until tender. Preroute hot soup immersion blender. Serve with mozzarella and greens, is it twigs for beauty or chopped greens for you to decide. Good luck!
- Chicken broth — 1-1,5 Liters
- Butternut pumpkin — 300 Grams
- Potatoes — 3 Pieces
- Carrots — 1 Piece
- Onions — 2-3 Pieces
- Garlic — 1-2 Cloves
- Figure round 50 Grams
- Salt — to taste
- Curry — to taste
- Vegetable oil — 2-3 tbsp. spoons
- Mozzarella — 60-80 Grams
- Greens — to taste
Number of servings: 5
How to cook “Pumpkin soup with mozzarella”
1. Prepare the foods. Chicken broth put on the fire, bring to a boil.
2. Peel the onions and carrots, cut into not very large, fry in oil until Golden brown.
3. Peel the potatoes, cut into pieces. Put it in the broth, there also send washed and enumerated Fig. Cook.
4. Pumpkin peel and seeds, slice off the inner fibrous region. Chop the pumpkin pieces.
5. In the fried vegetables, put the pumpkin and sauté together for a few minutes. At the end of cooking put garlic, can whole.
6. Put zazharku in the soup, curry, and salt. Cook until tender all the products is no more than 20 minutes.
7. Ready soup preroute immersion blender.
8. Ladle into soup bowls, put the mozzarella, greens and call everyone for dinner! Nice!
Tip from the chef:
For the soups best suited round the figure, he quickly fall apart easily turns into a puree.