Pumpkin Soup with Avocado

For the pumpkin soup with avocado, peel, wash and dice the pumpkin. Peel and finely chop the onion.

Heat the fat in a saucepan and sauté the pumpkin in it over moderate heat for 10 min. while stirring, add the onion and keep stirring.

Season with paprika, pepper and salt. Pour in vegetable soup and milk. Bring everything to a boil and simmer on low heat with the lid closed for 20 min.

Cut the mozzarella into small cubes. Peel the avocado, cut out the pit and cut the flesh into thin slices.

Stir the sour cream into the soup and heat again. Serve the soup in warmed plates, each with 1 tablespoon of mozzarella and 2 to 3 avocado wedges.

Serve the pumpkin soup with avocado hot.

Preparation Tip:

The avocados used for pumpkin soup with avocado should be vo medium ripeness and firmness - not too soft, but not too hard!

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