Pumpkin soup with mozzarella
88 50 минут 5 порции
Maybe a strange combination, but very tasty, I tell You!.. In addition, the soup turns a rich, bright and very aromatic. Mozzarella adds his own special flavor, but I think this cheese can be replaced and others, cream, for example. Want to try? Invited to the table!
Ingredients for Pumpkin soup with mozzarella
- Pumpkin - 300 g
- Potatoes - 6 PCs
- Carrots - 4 PCs
- Onion - 1 piece
- Garlic - 2 the tooth.
- Mozzarella - 60 g
- Figure - 50 g
Step by step instruction of cooking Pumpkin soup with mozzarella
Chicken broth to cook.
While the broth is cooking, chop the vegetables: onions, potatoes, pumpkin. Carrots and garlic to grate.
Fry the onions in butter, add the carrots.
To the onions and carrots pour the cubes of pumpkin (pay no attention to my green, so here it is not pretty, but also delicious) and later potatoes. Sprinkle with curry powder. I really love the combination of pumpkin and curry. And add the garlic.
The vegetables and fry until soft.
Figure from Mistral (my amber), add to the vegetables when they are almost ready, and also fry a little. Turn off the heat.
Shift the vegetables to the saucepan and strain the chicken broth (about 3 liters, but not necessarily) without a chicken to them.
Chicken pinch and add to the soup at the end of cooking.
You can add other spices according to your taste and needs more salt.