Pumpkin and potato soup with minced leek and onion topping
easy
35 mins
35 mins
Ingredients
- 350 g Hokkaido Pumpkin
- 100 g floury potatoes
- 1 Onion
- 1 small piece of red chili pepper
- 1 chunk of fresh ginger
- 2 TEASPOONS Oil
- 3 TABLESPOONS Orange juice
- 200 ml Vegetable broth
- 3 TABLESPOONS cooking cream (15 % fat)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry Powder
- 1 Spring onion
- 75 g Minced beef
- 7-10 Tbsp Salt
Directions
- 1
Wash the pumpkin, remove seeds and dice roughly. Peel and chop potatoes and onion. Remove seeds from chili, wash and cut into rings. Peel ginger and grate finely.
- 2
Heat 1 teaspoon of oil in a saucepan, sauté the onion and chilli, except for a little bit for sprinkling. Add pumpkin and potatoes and fry for about 5 minutes. Deglaze with orange juice and stock, stir in cooking cream.
- 3
Season with pepper, ginger and curry. Bring everything to the boil and simmer for 15-20 minutes until potatoes and pumpkin are soft.
- 4
In the meantime, clean and wash the spring onions and cut them into fine rings. Heat 1 teaspoon of oil in a frying pan and fry the minced meat for about 10 minutes while turning. Add spring onion rings and remaining chilli rings.
- 5
Season the mincing pan with salt and pepper.
- 6
Finely puree the soup with a blender. Season to taste with salt and pepper. Put the soup into a soup bowl and sprinkle with the mince mixture.
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