Pumpkin soup with minced meat

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3.6 49
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. 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. 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. 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. 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.

Nutrition Facts

KCAL
340 kcal
CARBS
16 g
FATS
23 g
PROTEINS
14 g