Minced meat, potato, and pumpkin stew – Autumn in a pot

Ingredients for 10 servings:

• 1,200 g potatoes
• 1,000 g minced turkey
• 500 g sweet potatoes
• 4 large carrots
• 2 ½ liters of water
• 500 g pumpkin(s) (Hokkaido, Prince Crown or Butternut)
• 2 m.-sized onion(s)
• 1 bulb(s) garlic
• 1 tbsp, heaped vegetable stock powder or stock cubes
• 2 tsp, stripped thyme, dried
• 3 dashes of smoke flavor
• 400 ml cream
• some salt and pepper
• some garlic granules
• some paprika powder, smoked

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Peel the potatoes and sweet potatoes and dice them. Then wash the carrots and slice them into approximately 1 cm thick slices. Peel and dice the onions and garlic (yes, one bulb, not a clove), and fry them briefly in a pot. Add all the already chopped vegetables and fill with enough water (approx. 2500 ml, a little more, a little less) to cover everything well. Add vegetable stock powder or stock cubes, depending on what you have on hand, and the dried thyme. Simmer for about 15 minutes. In the meantime, peel the pumpkin, depending on the variety (Hokkaido does not need to be peeled, all other varieties do) and dice it into 2 x 2 cm pieces. Add it to the remaining precooked vegetables and simmer for another 20-25 minutes. During this time, brown the ground turkey in a pan and season with salt, pepper, garlic, and smoked paprika. Use a hand blender to briefly process the vegetables in the pot about 2-5 times. This is just to make the soup a little more creamy. Important! Do not puree it too finely. There should still be some vegetable pieces. Now add the cream and smoke flavoring and taste, adjusting the seasoning if necessary. Finally, add the cooked ground beef and stir thoroughly.