Pumpkin soup with ground pork & leek

Name: Pumpkin soup with ground pork & leek
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 11
Ingredients: 2.5 kg Pumpkin, 2 onions; 150 g Carrots; 200 g Potatoes; 1 large stick of leek (leek); 2 Garlic cloves; 1/2-1 red chilli pepper; 600 g pork fat, 1 tablespoon of oil; 1 TEASPOON curry, salt, pepper; 2-3 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp Zucker, maybe fresh cream.

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 11

2.5 kg Pumpkin, 2 onions
150 g Carrots
200 g Potatoes
1 large stick of leek (leek)
2 Garlic cloves
1/2-1 red chilli pepper
600 g pork fat, 1 tablespoon of oil
1 TEASPOON curry, salt, pepper
2-3 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp Zucker, maybe fresh cream.

Directions

1
Cut the pumpkin into slices, remove seeds, peel and roughly dice (results in about 1.25 kg). Onions peel and roughly dice. Peel or clean and wash carrots, potatoes and leek. Cut carrots into slices, potatoes into cubes and leek into fine rings. Peel and chop garlic. Wash, seed and chop the chilli
2
Fry the ground pork in a pan until crumbly. Take it out. Sauté leek in frying fat, remove. Add 1 tbsp. oil to the pan. Fry onions, garlic and chilli in it. Sprinkle with curry and sauté briefly. Fry carrots, potatoes and pumpkin briefly. Add 2 1/2 l water and bring to the boil. Stir in broth and simmer covered for about 25 minutes
3
Finely mash the vegetables in the stock. Heat the minced meat and leek in the soup, season to taste. If necessary, arrange each with a dash of crème fraiche