Carrot Pumpkin Soup with Chicken Meatballs

Steps

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  1. Peel onions and cut largely. Wash carrots, peel and cut into cubes. Cut the peeled garlic cloves into thin slices.
  
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  2. Put the ground vegetables in a pan with heated vegetable oil. Stir periodically and let’s brown vegetables until soft on medium fire.
  
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  3. Clean fresh pumpkin from peel and seeds and cut into small pieces.
  
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  4. Add the ground pumpkin to the browned vegetables.
  
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  5. Stir and continue to fry the ingredients together for another 2-3 minutes.
  
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  6. Then pour into soup vegetable broth. Cover the pan with a lid and put it on fire. Cook the soup for 15 minutes after boiling of the broth.
  
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  7. Use a submersible blender to ground the soup into a homogeneous puree.
  
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  8. Let's make meatballs. Wash chicken fillet, cut into small pieces and transfer into a blender bowl. Add milk, bread crumbs, salt and seasonings to the meat.
  
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  9. Break the mixture into a homogeneous thick mince. Wet our hands in cold water and form small chicken meatballs from the ready mince.
  
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  10. Bring vegetable puree soup to boiling. Put chicken meatballs in the pan. Cover the pan with a lid and cook puree soup with meatballs on a low fire for 15 minutes.
  
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  11. At the end of the preparation add salt, black ground pepper and paprika to the soup.
  
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  12. Serve ready pumpkin-carrot soup with garlic croutons or crumbs, decorated with fresh greenery.
  
  Bon Appetite!