Pumpkin soup with mince

Name: Pumpkin soup with mince
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 1 kg); 250 g floury cooking potatoes (e.g. Afra); 1 medium onion; 2 TABLESPOONS Oil; 150 ml Orange juice; 2 TABLESPOONS Instant vegetable stock; 2-3 stem(s) Marjoram; 100 g Schmand; 2 TABLESPOONS flaked almonds; 250 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 6 TABLESPOONS Maple syrup

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 1 kg)
250 g floury cooking potatoes (e.g. Afra)
1 medium onion
2 TABLESPOONS Oil
150 ml Orange juice
2 TABLESPOONS Instant vegetable stock
2-3 stem(s) Marjoram
100 g Schmand
2 TABLESPOONS flaked almonds
250 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp black pepper
6 TABLESPOONS Maple syrup

Directions

1
Pumpkin wash, clean, halve and remove seeds. Cut the pumpkin into small pieces. Potatoes wash, peel, also cut into small pieces. Peel and chop onion. Heat 1 tablespoon of oil in a pot, fry onion in it.
2
Add potatoes and pumpkin. Add 1 liter of water and orange juice. Bring to the boil, stir in broth. Cover and simmer for 20-25 minutes. Wash marjoram, dab dry and chop finely. Mix with sour cream.
3
Roast the flaked almonds in a pan without fat until golden brown, remove. Heat 1 tablespoon of oil in the hot pan. Fry the minced meat in it until crumbly. Season with salt and pepper. Puree the soup finely. Season to taste with salt, pepper and 4 tablespoons of maple syrup.
4
Serve the soup with shamrock, minced meat and flaked almonds. Sprinkle with 2 tablespoons of syrup and serve immediately.