Autumnal pumpkin soup with minced meat

Name: Autumnal pumpkin soup with minced meat
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (600-650 g); 200 g Carrots; 200 g Potatoes; 1 medium onion; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS granulated clear broth; 75 g Spring onions; 200–250 g mixed minced meat; 4 TABLESPOONS Schmand

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small Hokkaido pumpkin (600-650 g)
200 g Carrots
200 g Potatoes
1 medium onion
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS granulated clear broth
75 g Spring onions
200–250 g mixed minced meat
4 TABLESPOONS Schmand

Directions

1
Wash the pumpkin, dab dry, quarter and remove the seeds. Cut the pumpkin with the skin into cubes. Clean carrots and potatoes, wash and drain. Cut carrots into slices, potatoes into pieces.
2
Peel and chop the onion. Heat 2 tablespoons of oil in a large pot and sauté the onions. Add pumpkin, carrots and potatoes and season with a little salt and pepper. Pour on 1 litre of water, add granulated stock, bring to the boil and simmer covered for about 15 minutes.
3
In the meantime, clean and wash the spring onions and cut them into rings. Heat 2 tablespoons of oil in a frying pan, fry the minced meat crumbs in it while turning. Finally add spring onions, season with salt and pepper and continue to fry for about 1 minute.
4
Puree the pumpkin and vegetables in the broth, season with salt, pepper and granulated broth. Stir the sour cream until creamy. Arrange the soup in bowls, put a blob of sour cream and some chopped leek and onion mixture on each.
5
Possibly grind some more pepper over it.