Pumpkin Lasagna Soup

Ingredients for 4 servings:

• ½ Hokkaido pumpkin(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 400 g minced meat
• 1 tsp salt and pepper
• 1 tsp paprika powder
• 1 tsp chili
• 1 tsp oregano, dried
• 400 ml vegetable stock
• 200 ml cream
• 80 g Parmesan
• n. B. Lasagne sheet(s), crumbled
• some basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Dice the Hokkaido pumpkin and cook in a little water for 15-20 minutes until soft. While the pumpkin is cooking, fry the onion and grated garlic in a pan with a little oil. Add the minced meat, tomato paste, and seasonings to the pot and cook until well combined. Once the pumpkin is tender, drain the water and puree the pumpkin. Add the pumpkin puree to the minced meat mixture in the pot and mix well. Add the vegetable stock and stir in the crumbled lasagna sheets. Let the soup simmer for 15-20 minutes. Finally, add the cream and Parmesan cheese and stir well until the cheese has melted. Garnish the soup with fresh basil and serve.