Pumpkin cream soup with minced meat and leek garnish

Ingredients for 4 servings:

• some oil for frying
• 1 onion(s), finely chopped
• 800 g pumpkin flesh (Hokkaido), cut into cubes
• 750 ml vegetable stock
• 100 g crème fraîche
• 1 tsp curry powder
• 1 clove(s) garlic, finely chopped
• some nutmeg, ground
• some chili powder
• salt and pepper
• ½ leek(s), finely chopped
• 400 g minced meat, mixed
• 1 tbsp soy sauce
• e.g. crème fraîche or roasted pumpkin seeds for garnishing

Instructions

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

made quick and easy

Briefly sauté the onion in a little oil. Add the pumpkin flesh and sauté briefly. Pour in the vegetable stock and bring to a boil. Cover and simmer for about 20 minutes, until the pumpkin is soft. Meanwhile, briefly sauté the finely chopped leek in a pan with a little oil. Add the minced meat and fry until crumbly. Season to taste with salt, pepper, and soy sauce. Finely purée the pumpkin soup with a hand blender. Add the crème fraîche, curry powder, and garlic and stir in well. Season the soup to taste with nutmeg, chili powder, salt, and pepper. Add the minced meat and leek mixture and stir in. Heat the soup through again and then serve among the plates. Serve garnished with a dollop of crème fraîche or toasted pumpkin seeds, if desired.