John Myers
Ingredients for 6 servings:
- 250 g minced beef
- 1 m.-sized egg(s)
- 25 g breadcrumbs
- Salt and pepper, white, freshly ground
- 800 g Hokkaido pumpkin(s)
- 150 g shallot(s)
- 150 g carrot(s)
- 150 g apples
- 20 g ginger
- 750 ml vegetable stock
- 400 g spread (Emmental cheese cream)
- 200 g crème fraîche
- ½ tsp chili flakes, seedless, ground
- 300 g lentils, small
- 800 ml water
- ½ cup pumpkin seed oil
- Parsley, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes
ideal for the student kitchen, absolutely delicious and quickly prepared
Knead the ingredients for the meatballs and season with spices. Let stand for 10 minutes. Form the mixture into small balls and fry them in a medium saucepan over medium heat until they resemble small, brown meatballs. Remove the balls and set aside. Dice the vegetables and fruit. Sauté the pumpkin, carrots, apples, shallots, and ginger in the frying fat for 5 minutes. Season with salt, pepper, and ground chili flakes. Add the stock, bring to a boil, and simmer for 30 minutes. While the soup is cooking, rinse the lentils in a colander and cook in 800 ml of unsalted water for about 30-40 minutes. Drain the water thoroughly and keep the cooked lentils warm. Add the cream cheese and crème fraîche to the soup and puree with a hand blender until smooth. Adjust seasoning if desired. Serve the soup in a deep bowl. Add 2 spoons of lentils and meatballs and serve garnished with parsley.
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