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Pumpkin-Apple cream soup with rice

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Pumpkin-Apple cream soup with rice

I have two weaknesses in love in soups: 1. can't give up soups, 2. can't refuse a puree of pumpkin Now has a third weakness: can't give up pumpkin puree with sun-dried tomatoes and rice. Cooked very quickly, simply, and away from it


Cooking time15 minutes Number of servings2

Ingredients for Pumpkin-Apple cream soup with rice




Step-by-step instruction of cooking Pumpkin-Apple cream soup with rice


Step 1

To supply water for rice. 
Meanwhile, clean and dice the pumpkin. 
Carrot peel and grate on a coarse grater. 
Apple peel and cut into cubesTo supply water for rice.
Meanwhile, clean and dice the pumpkin.
Carrot peel and grate on a coarse grater.
Apple peel and cut into cubes


Step 2

Once the water for rice comes to a boil, add salt and turmeric and put there the bag. (cook 12 minutes) 
The vegetables put in a pan and add water half vegetables and fruits ( a little less or more, it all depends on how thick soup You predpochitaete). Put on the fire. Cook until tender on medium heat with closed lid for 7-10 minutes.Once the water for rice comes to a boil, add salt and turmeric and put there the bag. (cook 12 minutes)
The vegetables put in a pan and add water half vegetables and fruits ( a little less or more, it all depends on how thick soup You predpochitaete). Put on the fire. Cook until tender on medium heat with closed lid for 7-10 minutes.


Step 3

Until all is cooked, the tomatoes cut into strips. 
Once the vegetables are ready, beat with a blender, season with salt to taste. 
Rice is removed from the water to drain.Until all is cooked, the tomatoes cut into strips.
Once the vegetables are ready, beat with a blender, season with salt to taste.
Rice is removed from the water to drain.


Step 4

The soup spill on plates, add the tomatoes and rice.The soup spill on plates, add the tomatoes and rice.


Step 5

Bon appetitBon appetit