A rich and rich autumn soup made of bright pumpkin and carrots will decorate your autumn menu. The soup is light and at the same time sufficiently satisfying, with an easy acuity warming red pepper.
Description of preparation:
I recommend you to diversify the menu of the first dishes with such a light soup. The soup is prepared without potatoes, for mincemeat meat ground is added. For details on how to make a hot pumpkin-carrot soup, see below in the step-by-step recipe.
Ingredients:
- Pumpkin - 300 Grams
- Carrots - 150 Grams
- Onion - 1 Piece
- Garlic - 1 Clove
- Minced meat - 250 Grams
- Water - 2 Glasses (or broth)
- Vegetable oil - 3 tbsp. spoons
- Salt - To taste
- Hot red pepper - 1 teaspoon
- Parsley - To taste (for serving)
Servings: 2
How to cook "Spicy pumpkin-carrot soup"
Prepare the vegetables. Wash them, clean them.
Carrots grate on a large grater, cut the pumpkin into small cubes, chop onion and garlic. In a saucepan with a thick bottom, heat the vegetable oil. Fry carrots and pumpkin until golden brown for 3-5 minutes.
Pour in hot water, bring to a boil, cook over low heat until the vegetables are ready.
Add salt and chili. Punch the vegetables with a blender, bring to a boil, cook for another 2 minutes.
Mince the flesh on the warmed vegetable oil until crusty.
We serve the soup in a plate with minced meat and fresh parsley. Bon Appetit!
Source: povar.ru