Soup-Puree “Autumn” Recipe
Fragrant soup-puree of my dearly loved pumpkin, broccoli and cauliflower with melted cheese and spices!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Chop the onion and carrot. Heat the vegetable oil in a frying pan and fry the vegetables until soft.
  2. Cut the potatoes into pieces and send them to cook in a saucepan with broth.
  3. When the carrots are soft, add the curry and paprika. Stir and remove the pan from the heat.
  4. When the broth with potatoes boils, reduce the heat under the saucepan, cook for 4-5 minutes. Then add the pumpkin slices.
  5. When the potatoes are almost ready, add the onion and carrot roasting and the broccoli and cauliflower cut into inflorescences to the pan.
  6. As soon as the inflorescences are ready – add pieces of cream cheese, mix thoroughly, letting the cheese melt, let the soup boil again and remove from the heat.
  7. Puree the soup with a blender until smooth and serve with crackers, your favorite greens!
  8. Enjoy your meal!
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