Pumpkin-Mince Soup

Ingredients for 6 servings:

• 500 g pumpkin flesh (e.g. Hokkaido or Butternut)
• 500 g potatoes, peeled
• 500 g minced meat
• 150 g carrot(s), peeled
• 10 g fresh ginger
• 2 onions
• some oregano
• salt and pepper
• Paprika powder
• nutmeg
• 1 liter of broth
• some olive oil for frying
• Chives, fresh or frozen
• Parsley, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with potatoes and carrots

Cut open the pumpkin, remove the seeds, and cut the pumpkin flesh into medium-sized cubes. Peel the potatoes and cut into equal-sized cubes. Peel and finely dice the carrots. Peel the ginger, chop it very finely, and briefly fry it with the diced onions. Then add the minced meat, season a little, and fry until crumbly. Then briefly fry the pumpkin flesh, potatoes, and carrots. Once everything is well browned, deglaze with the stock and season well. Let the soup simmer for about 20-30 minutes over medium heat until everything is nicely cooked, and then serve. Finally, add the chives and parsley.