Ingrid's pumpkin soup

Ingredients for 6 servings:

• 1 pumpkin(s) (yellow hundredweight)
• 300 g minced beef
• 2 tbsp vegetable broth, instant
• 2 tbsp beef broth, instant
• 1 tsp horseradish (creamed horseradish)
• 1 tsp Worcestershire sauce
• 1 tbsp cream
• 1 tbsp butter
• 1 bunch of parsley
• 1 bunch of chives
• salt and pepper
• Paprika powder
• 1 pinch of chili powder
• 1 medium-sized onion(s), chopped
• n. B. water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Brush the pumpkin and microwave it for 2.5 minutes at 600W. This will soften the skin. Quarter the pumpkin, remove any loose flesh and seeds. Cut the flesh into small cubes and braise in butter (about 20 minutes), then mash. A few pieces can be left over, giving the soup a more “bite” feel. Then add water until the pumpkin is well covered. Add all the spices (except the cream, parsley, and chives) and simmer. Meanwhile, sauté the onion and minced meat, then season with salt and pepper. Add the minced meat, cream, and herbs to the soup and season again. Use the biggest pot you can find; you’ll need it!