John Myers
Pumpkin Cream Soup with Minced Sour Cream Balls
The perfect pumpkin cream soup with minced sour cream balls recipe with a picture and simple step-by-step instructions.
- 2 kg Hokkaido pumpkin
- 6 cm Ginger “fingers”
- 600 ml Vegetable broth
- 400 ml Orange juice
- 1 a cup Whipped cream
- 2 piece Onions
- 1 tbsp Sugar
- 2 tbsp Oil
- Salt and pepper
- 300 g Thuringian Mett
- 1 tbsp Sour cream
- 3 tbsp Breadcrumbs
- Peel the onion and ginger, dice finely and sauté in the oil in a large saucepan
- Core and dice the pumpkin (Hokkaido does not necessarily have to be peeled)
- Put the pumpkin in the saucepan, add the sugar and sauté in the saucepan for about 7 minutes, stir occasionally, then deglaze with the broth
- Add the juice and cream and let it simmer for about 25 minutes
- Then puree and season with salt & pepper
- Knead the meat, sour cream and breadcrumbs and roll small balls, fry and serve with the soup
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