Pumpkin soup with minced meat

Name: Pumpkin soup with minced meat
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 600 g); 2 (approx. 200 g) Carrots; 2 (approx. 200 g) Potatoes; 1 Onion; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS clear soup; 2–3 Spring onions; 200 g mixed mince; 4 TABLESPOONS Schmand

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

With our recipe for pumpkin soup with minced meat you will bring a quick autumn dish to the table. Creamy, warming, hearty: everyone likes it!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 600 g)
2 (approx. 200 g) Carrots
2 (approx. 200 g) Potatoes
1 Onion
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS clear soup
2–3 Spring onions
200 g mixed mince
4 TABLESPOONS Schmand

Directions

1
Wash the pumpkin, cut in half and remove seeds. Peel and wash carrots and potatoes. Cut pumpkin, carrots and potatoes into small pieces. Peel and chop onion. Heat 2 tablespoons of oil in a pot.
2
Fry the pumpkin, carrots, potatoes and onion until transparent. Season with salt and pepper. Deglaze with 1 l water and bring to the boil. Stir in stock. Simmer covered for about 15 minutes.
3
Clean, wash and cut the spring onions into rings. Heat 1-2 tablespoons of oil in a frying pan. Fry the minced meat in it until crumbly. Fry the spring onions briefly. Season with salt and pepper.
4
Puree the vegetables in the broth and season to taste. Serve the soup and pour 1 tbsp. of sour cream on each vegetable. Spread the chopping mass on top.