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Pumpkin and leek soup

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Ingredients for 6 servings:

  • 1 kg pumpkin(s), Hokkaido
  • 1 stalk(s) leek
  • 500 g minced meat, mixed
  • 500 ml water
  • 200 ml cream or Cremefine
  • some vegetable broth, instant
  • 2 tbsp processed cheese
  • some salt and pepper
  • Paprika powder
  • n. B. herbs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

hearty pumpkin soup with leek and minced meat

Halve the pumpkin and remove the skin. Cut into cubes and cook with the cream and vegetable stock dissolved in the water for 15 minutes. Then add the chopped leek and let it cook. Meanwhile, season and brown the minced meat. Then add it to the pumpkin soup. Simmer for another 5 minutes, season to taste, and stir in the cheese spread.

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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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