in Soup Recipes

Pumpkin soup with crumbly mince and buttered vegetables

updated

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Ingredients for 4 servings:

  • 800 g pumpkin flesh
  • 2 onions
  • 100 ml cream
  • 250 g minced beef
  • 4 tbsp olive oil
  • 1 pack of butter vegetables (frozen, 300 g)
  • 750 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Dice the pumpkin flesh (approx. 2 x 2 cm), dice the onions, and briefly fry both in 2 tablespoons of oil. Deglaze with the vegetable stock and simmer for about 20 minutes. Fry the minced meat in 2 tablespoons of oil and break it up into crumbs with a fork. Purée the soup with a hand blender, then add the minced meat and the buttered vegetables and simmer for another 10 minutes. Finally, add the cream and season with salt and pepper. Serve with ciabatta or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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