Pumpkin and carrot cream soup with minced meat
Time
Preparation time: 45 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 15 min.
From this pumpkin and carrot cream soup with minced meat you should definitely cook a big pot full, as it tastes even better the next day!
ingredients
For about 6 servings you need:
- 300 g of carrots
- 400 g of potatoes
- 2 red peppers
- 2 onions
- 1.75 liters vegetable broth
- 1 Hokkaido pumpkin (about 1.5 kg)
- 1 teaspoon fresh ginger (grated)
- 500 g minced meat
- Pepper, salt, paprika
- Oil for searing
- 200 ml of cream
- Parsley (fresh or frozen)
preparation
- The carrots and potatoes are washed, peeled and cut into small pieces, cleaned the peppers and also cut small.
- The onions are finely diced. Half of it is steamed glassy in a large pot in the heated oil.
- Then add the carrot, potato and pepper pieces, fry everything briefly and pour the vegetable broth, boil everything up and let it cook for 20 minutes over moderate heat.
- In the meantime, the pumpkin is washed, the stalk removed (the shell can stick to the Hokkaido pumpkin!), Then it is halved and with a spoon you remove the seeds. Then the unpeeled pumpkin halves are roughly diced.
- After 20 minutes, add the pumpkin cubes to the vegetables in the pot and cook them for about 10 minutes.
- Shortly before the end of the cooking time, the grated ginger is added, the whole seasoned with pepper and salt and then everything is pureed.
- The minced meat is mixed with the remaining onion cubes, seasoned with salt, pepper and paprika, well-fried, crumbly added to the pureed soup and then warmed through briefly again.
- Then stir in the cream, taste as needed, and the pumpkin and carrot cream soup can be served sprinkled with the chopped parsley.
Tips
You can also sprinkle the soup with 2-3 tablespoons of almond flakes, which are lightly browned in a nonstick pan.
Instead of cream you can also use coconut milk.
At will, the soup can be prepared without minced meat.
