Olive oil, pepper, salt and chopped parsley (for garnish)
Preparation:
Chop the tomatoes, place them in a large bowl with the water and blend until smooth. Strain and reserve the liquid. Finely chop the spring onion, carrot, zucchini and pumpkin. Sauté the vegetables in a large pot with a drizzle of oil. Season and add the curry
Pour in the tomato broth and cook for 20 minutes. Season the minced meat with salt and pepper and sauté it in a pan with a little oil. Add it to the pot along with the shell pasta and cook for 10 minutes. Fry the bread slices in a pan with a drizzle of oil and garnish with chopped parsley. Add to the soup and serve.
