I recommend that you diversify your first course menu with such a light soup. The soup is prepared without potatoes; minced meat is added for satiety. For details on how to make spicy pumpkin and carrot soup, see the step-by-step recipe below.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Pumpkin
Dish: Soups / Soups-puree / Spicy
Geography of cuisine: Russian cuisine
- Pumpkin - 300 Grams
- Carrots - 150 Grams
- Onion - 1 Piece
- Garlic - 1 Clove
- Minced meat - 250 Gram
- Water - 2 Glasses (or broth)
- Vegetable oil - 3 tbsp. spoons
- Salt - To taste
- Hot red pepper - 1 teaspoon
- Parsley - To taste (for serving)
How to make Spicy Pumpkin Carrot Soup
Prepare your vegetables. Wash them clean.
Grate the carrots on a coarse grater, chop the pumpkin into small cubes, chop the onion and garlic. Heat the oil in a heavy-bottomed saucepan. Saute the carrots and pumpkin until golden brown for 3-5 minutes.
Pour in hot water, bring to a boil, simmer until vegetables are tender.
Add salt and chili. Punch the vegetables with a blender, bring to a boil, cook for another 2 minutes.
Fry the minced meat in heated vegetable oil until golden brown.
Serve the soup in a plate with minced meat and fresh parsley. Enjoy your meal!