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Pumpkin soup with mozzarella
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Pumpkin soup with mozzarella

45 min4 serv.20 февр. 2026 г.

Description

Perfect for lunch. So, I'm telling you, serve with herbs and sour cream.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the ingredients. Place the chicken broth over heat and bring to a boil.

  2. 2

    Step 2

    Step 2

    2. Peel the onion and carrot, chop not too coarsely, and sauté in oil until golden brown.

  3. 3

    Step 3

    Step 3

    3. Peel the potatoes and cut them into pieces. Add them to the broth, along with the rinsed and sorted rice. Cook.

  4. 4

    Step 4

    Step 4

    4. Peel the pumpkin, remove the seeds, and cut off the fibrous inner edge. Cut the pumpkin into pieces.

  5. 5

    Step 5

    Step 5

    5. Add the pumpkin to the sautéed vegetables and cook everything together for a couple of minutes. At the end of frying, add the garlic, which can be left whole.

  6. 6

    Step 6

    Step 6

    6. Add the sautéed mixture to the soup, along with curry and salt. Cook until all ingredients are done, no more than 20 minutes.

  7. 7

    Step 7

    Step 7

    7. Puree the ready soup with an immersion blender.

  8. 8

    Step 8

    Step 8

    8. Ladle the soup into bowls, add mozzarella, sprinkle with herbs, and call everyone to dinner! Enjoy!