Cream of pumpkin with meatballs - how to cook soup puree of pumpkin, a step by step recipe photos

In the yard in autumn it is slowly but surely losing ground to the winter. And fewer and fewer can see the bright colors on the streets. So I decided to cook a nice soup of pumpkin with meatballs in autumn colors. The soup was very bright and delicate taste, and most importantly, tasty and healthy. My detailed recipe with photos and step by step writing instructions will help you prepare so bright and tasty soup of pumpkin with meatballs.

Ingredients:

• 600 g fresh pumpkin;
• 2 large onions;
• 6 pieces potatoes;
• 1/2 teaspoon rosemary.;
• 60 72 gram of butter, 5%;
• to taste: salt and pepper;
• 2 liters of chicken broth;
• 700 grams of minced chicken;
• fresh parsley;
• 26% sour cream.

How to cook soup of pumpkin with meatballs

Cooking start with, in a pan with non-stick coating melt the butter, and omit the sliced ​​onion slices treated pumpkin. Sprinkle with rosemary and simmer until soft state pumpkins. When she became soft and lay off about 150 grams in a separate bowl.

In a saucepan add the sliced ​​potatoes into cubes and continue to simmer. If your pumpkin is not allocated a lot of juice to extinguish, add 60-70 ml of broth.

pumpkin, which we put off, grind into a puree and mix with minced meat, plus salt and pepper. From the prepared minced make beads with a diameter of 50 cm.

When the potatoes become softer, pour half portion of broth and bring to a boil all of the resulting mixture.

With the help of a blender grind all the contents of the saucepan to the puree.

Add the remaining broth. We look forward to when it boils, drop the prepared meatballs. Pour salt and pepper as desired and cook our first meal for another 10 minutes.

Serve soup with pumpkin dumplings, garnished with parsley and a teaspoon of sour cream.