Pumpkin and potato cream soup with meatballs and croutons

Delicious and healthy potato-pumpkin soup with meatballs and croutons. Even those who do not like pumpkin will find it hard to tear themselves away from this dish, since the taste of pumpkin is practically not felt in the soup.

Ingredients

• Pumpkin (pulp) - 300 g
• Minced meat (chicken) - 300 g
• Mushrooms (champignons) - 200 g
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Butter - 2 tbsp. l.
• Sunflower oil - 2-3 tbsp. l.
• Nutmeg - 1/2 tsp
• Bay leaf - 2 pcs.
• Salt to taste
• White bread - 5 slices
• Sesame - to taste

Directions

1. Peel the potatoes, pumpkin and carrots and cut into cubes. We send vegetables to cook until fully cooked.
2. When they start to boil, add bay leaf for a minute - it will give a special aroma. Salt.
3. Cut the mushrooms into slices.
4. Finely chop the onion.
5. Pour sunflower oil into a preheated frying pan. Fry the onion until soft.
6. Then add mushrooms to the onion. Cook until all the liquid from the mushrooms has evaporated.
7. Pour water into a saucepan (up to 0.8-1 l). Form meatballs from minced meat. We send them to a pot of water and cook until tender. We do not pour out the broth, we need it - we will add it to the cooked vegetables.
8. Add butter to the boiled pumpkin, potatoes and carrots - this will make the puree soup softer. Sprinkle with nutmeg.
9. Beat vegetables with a blender or mixer until puree. Along the way, we add broth: if you want a thicker soup, then less liquid, if thinner, then more.
10. Cut the bread into cubes and fry (dry) in a pan or in the oven until golden brown.
11. Pour pumpkin soup, potatoes and carrots into a plate, put fried mushrooms with onions, meatballs in the middle and sprinkle with sesame seeds. Serve pumpkin cream soup with croutons and enjoy!
12. Bon Appetit!