Pumpkin and orange soup with chili mince

Name: Pumpkin and orange soup with chili mince
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 500 g Hokkaido Pumpkin; 2 (approx. 200 g) Potatoes; 1 Onion; 1 small red chili pepper; 1 piece(s) (approx. 20 g) Ginger; 2 TEASPOONS Oil; 1-2 TEASPOONS Curry; 1/4 l Orange juice; 1 TEASPOON Vegetable broth (instant); 2 Spring onions; 150 g Beefsteakhack; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

500 g Hokkaido Pumpkin
2 (approx. 200 g) Potatoes
1 Onion
1 small red chili pepper
1 piece(s) (approx. 20 g) Ginger
2 TEASPOONS Oil
1-2 TEASPOONS Curry
1/4 l Orange juice
1 TEASPOON Vegetable broth (instant)
2 Spring onions
150 g Beefsteakhack
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the pumpkin, cut into slices, remove seeds and dice coarsely with the skin. Potatoes peel, wash and roughly dice. Peel and finely dice the onion. Chilli cut, core, wash and chop.
2
Peel and chop the ginger.
3
Heat 1 teaspoon of oil in a saucepan. Sauté onion and half of the chili in it. Steam potatoes and pumpkin for about 5 minutes. Add curry and ginger briefly. Deglaze with orange juice and 1/8 l water.
4
Bring to the boil, stir in broth and simmer for 15-20 minutes.
5
Clean and wash spring onions and cut into fine rings. Heat 1 tsp. oil in a coated pan. Fry the minced meat in it until crumbly. Fry the spring onions and the rest of the chilli briefly. Season to taste with salt and pepper.
6
Finely puree the soup with a hand blender. Season to taste with salt and pepper. Serve the pumpkin soup with chopping mix.