Pumpkin soup with minced meat

Name: Pumpkin soup with minced meat
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; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2-3 stem(s) Marjoram; 100 g lactose-free sour cream; 2 TABLESPOONS flaked almonds; 250 g mixed minced meat; 6 TABLESPOONS Maple syrup

AUTHOR
Benton Mccarty

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
7-10 Tbsp Salt
7-10 Tbsp black pepper
2-3 stem(s) Marjoram
100 g lactose-free sour cream
2 TABLESPOONS flaked almonds
250 g mixed minced meat
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. Add potatoes and pumpkin. Add 1 litre water and orange juice. Bring to the boil, season well. Cover and simmer for 20-25 minutes
2
Wash the marjoram, dab dry and chop finely. Mix with sour cream. Roast the flaked almonds in a pan without fat until golden brown, remove. Heat 1 tbsp. oil in a hot pan. Fry the chopped almonds until crumbly. Season with salt and pepper
3
Finely puree the soup. Season to taste with salt, pepper and 4 tbsp. maple syrup. Serve the soup with the blobs of shame, minced meat and flaked almonds. Sprinkle with 2 tbsp. syrup, serve immediately