Description
Soup with pumpkin, cream cheese and crackers. Hearty, warming in the cold dish! The bright colors and taste of all the ingredients make this soup rich, both in color and taste!
Ingredients
-
Pumpkin
500 g
-
Potatoes
4 piece
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Onion
1 piece
-
Garlic
2 tooth
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The processed cheese
100 g
-
Butter
50 g
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Bay leaf
1 piece
-
Paprika sweet
0.5 tsp
-
Allspice
-
Salt
-
Water
1.5 l
-
Bread
4 slice
Cooking
Clean the pumpkin and cut the potatoes into pieces.
Pumpkin folded into a saucepan, pour water, add Bay leaf and then boil it for 10 minutes.
Pumpkin started to boil, reduce the heat, add the potatoes and cook for another 10 minutes.
While cooking the pumpkin with the potatoes clean onions and garlic. Cut.
In a pan melt the butter and send to obzhivatjsya the onions and garlic.
Fry until zolotisty.
Try potatoes in readiness. If the potatoes are ready to be sent to the pan fried onions and garlic, add the paprika, salt and pepper to taste. Remove from heat, take out Bay leaf and give the soup to cool a little.
Porirua blender soup to the desired state and homogeneity.
Return the saucepan to medium heat, add the cut slices of cream cheese and cook, stirring, to melt cheese. When the cheese is melted, turn off heat, cover soup with a lid and let it brew.
Slices of bread cut into cubes and dry in the preheated oven.
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