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Tomato soup with meatballs and beans.





Ingredients

  • 0.5 kg Hokkaido Pumpkin

  • 2 Carrots

  • 150 g Fused cheese

  • 2 Onions

  • Butter

  • Horseradish

  • Sea salt on taste

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  • Melt the butter on the pan. Fried onions with carrots in butter.


  • Add the pumpkin mix and leave for three minutes.


  • Mass from the pan moves to the pot and add about a liter of water. If you want a thicker soup, you can add less water.


  • Cook everything for 10 minutes.


  • Melted cheese add to the soup, all blending to form a cheesecake mass.


    • ☰

  • Melt the butter on the pan. Fried onions with carrots in butter.

  • Add the pumpkin mix and leave for three minutes.

  • Mass from the pan moves to the pot and add about a liter of water. If you want a thicker soup, you can add less water.

  • Cook everything for 10 minutes.

  • Melted cheese add to the soup, all blending to form a cheesecake mass.






    • Fine grater Horseradish, so that mass is formed, teaspoon or as you like and stir it in a hot soup bowl. Its taste good and for the month of October will be just in time.