Pumpkin soup

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Quarter the pumpkin, remove seeds, peel and dice coarsely (results in about 1250 g pulp). Onions peel and roughly dice. Clean, wash and slice the carrots. Peel potatoes, wash thoroughly and dice coarsely. Peel garlic and chop finely.

2. 2

   Clean chillies, cut lengthwise, remove seeds and chop finely. Clean and wash leek and cut into fine rings. Coarsely crumble the ground pork. Place in a large pot and fry until golden brown while turning. Remove from the pot and put aside. Steam the leek in the frying fat, remove from the pot and put aside. Add onions, garlic and chillies to the frying fat, fry briefly and sprinkle with curry. Add carrots, potatoes and pumpkin and sauté briefly. Deglaze with stock, season with salt and pepper, bring to the boil and cook covered for about 25 minutes. Then remove from the heat, puree with a hand blender, add ground pork and leek, season again with salt, pepper and sugar.

3. 3

   Steam the leek in the frying fat, remove from the pot and put aside. Add onions, garlic and chillies to the frying fat, fry briefly and sprinkle with curry. Add carrots, potatoes and pumpkin and sauté briefly. Deglaze with stock, season with salt and pepper, bring to the boil and cook covered for about 25 minutes. Then remove from the heat, puree with a hand blender, add ground pork and leek, season again with salt, pepper and sugar. Heat up. Serve with a dash of crème fraîche as desired

4. 4

   With 12 people:

Nutrition Facts

KCAL
220 kcal

CARBS
10 g

FATS
14 g

PROTEINS
11 g