Spicy pumpkin-carrot soup

I recommend that you diversify your first course menu with such a light soup. The soup is prepared without potatoes; minced meat is added for satiety. For details on how to make spicy pumpkin and carrot soup, see the step-by-step recipe below.

Ingredients

• Pumpkin - 300 Grams
• Carrots - 150 Grams
• Onions - 1 Piece
• Garlic - 1 Clove
• Minced meat - 250 Grams
• Water - 2 Glasses (or broth)
• Vegetable oil - 3 Tbsp. spoons
• Salt - To taste
• Hot red pepper - 1 Teaspoon
• Parsley - To taste (for serving)

Directions

1. Prepare your vegetables. Wash them clean. Grate the carrots on a coarse grater, chop the pumpkin into small cubes, chop the onion and garlic. Heat the oil in a heavy-bottomed saucepan. Saute the carrots and pumpkin until golden brown for 3-5 minutes. Pour in hot water, bring to a boil, simmer until vegetables are tender. Add salt and chili. Punch the vegetables with a blender, bring to a boil, cook for another 2 minutes. Fry the minced meat in heated vegetable oil until golden brown. Serve the soup in a plate with minced meat and fresh parsley. Bon Appetit!