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.
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.
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.
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.