In Italian this soup called Vellutata di zucca e riso, which means «Velour soup.» This kind of variation on a theme with pumpkin risotto. The soup is very tasty, healthy, bright, nourishing and diet. All products retain useful properties and vitamins have been subjected to a minimal heat treatment. I add to the soup curry and red chili peppers, came very cool, thank you Mary DolceVita now preparing to home:).
The pumpkin — 500 g
Potatoes — 1
Figure — 4 tablespoons
Bulb — 1
Bouillon (meat, vegetable)
Salt and pepper — to taste
Grated cheese — to taste
The greens (basil, mint, parsley, dill) — to taste
1. Pumpkins and potatoes cut into medium-sized and clear the cubes.
2. Onion shred into small pieces. Shift the vegetables in the pot, fill with water so that it covered them on one finger. We would like to boil the vegetables, salt and cook until tender, about 10 minutes. Remove the vegetables from the heat and shred blender. Rice washed and soup, which again put on fire and bring to a boil. Then cook the soup over medium heat for 5 minutes, stirring occasionally, turn off the fire, cover with a lid and leave the soup for 30 — 40 minutes to infuse. When serving soup can fill with oil, sprinkle with grated cheese or chopped herbs.