Hack Tandoori Soup

For the soup, heat the olive oil in a large saucepan and fry the minced meat in it. Mash the meat lumps with a fork. I've now taken about half of the meat out of the pot and set it aside ... but it's not a must.

Peel off the garlic cloves, cut into small cubes, add to the meat and fry briefly. Stir in the tomato paste and also briefly toast. The minced meat mass with salt; Season the pepper and tandoori spice. Pour in the broth and bring to a boil.

Add the pumpkin cubes and the cauliflower florets to the soup, bring to a boil and simmer everything over low heat for about 10 minutes.

In the meantime, clean the spring onions, rinse, drain and cut into fine rings. Add to the soup with the cream and stir in. Bring the soup back to the boil and simmer for another 5-10 minutes. Purée finely with a hand blender, add the minced meat that was set aside and season with salt and pepper.

You don't have to puree the soup, but then leave the minced meat completely in the pot after frying. The soup has a fine and extraordinary taste and you only feel a slight sharpness in the finish

Place the creme fraiche in a bowl next to it, so everyone can refine their soup as desired.