Pumpkin and orange soup with minced meat

Name: Pumpkin and orange soup with minced meat
Yield: 1
Ingredients: 1 small Hokkaido pumpkin (about 800 g); 1 Onion; 1 TABLESPOON flaked almonds; 1 TEASPOON Oil; 125 g Beefsteakhack; 7-10 Tbsp salt, pepper; 7-10 Tbsp Juice of 1 orange; 1 TEASPOON Vegetable broth (instant); 2 stem(s) Marjoram; 2 TABLESPOONS Cremefine to refine

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 small Hokkaido pumpkin (about 800 g)
1 Onion
1 TABLESPOON flaked almonds
1 TEASPOON Oil
125 g Beefsteakhack
7-10 Tbsp salt, pepper
7-10 Tbsp Juice of 1 orange
1 TEASPOON Vegetable broth (instant)
2 stem(s) Marjoram
2 TABLESPOONS Cremefine to refine

Directions

1
Cut the pumpkin into slices, remove seeds. Cut pumpkin into pieces. Peel onion and chop finely.
2
Roast the almonds in a pot without fat until golden brown. Take out. Heat the oil in the pot. Fry the chopped almonds in it until coarsely crumbly. Season with salt and pepper. Take out.
3
Brown the onion and pumpkin in it. 1⁄4 Add l water, orange juice and stock. Bring to the boil, cover and simmer for about 30 minutes.
4
Wash the marjoram, pluck the leaves. Finely puree the soup. Season to taste with salt and pepper. Heat the mince in it again. Stir in the cream fines in streaks. Sprinkle with almonds and marjoram.