John Myers
Contents
show
Ingredients
- 500 g Pumkin pumpkin meat
- 500 g Butternut squash meat
- 2 piece Carrots, about 150 gr.
- 2 piece Potatoes, about 150 g
- 1 small Onion
- 1 small Sunflower oil
- Salt
- Black pepper from the mill
- 800 ml Beef stock
- Milk to your taste
- 200 g Mixed minced meat
- 200 g Butter
- 2 Stalk Spring onion
- 2 Stalk Sour cream
- Ground cumin
Instructions
- Cut the pumpkins in half, remove the seeds and fibers first, then the skin. Cut the pulp into small pieces. Peel and finely dice the carrots and potatoes. Peel and finely dice the onion.
- Heat the sunflower oil and first let the carrot, potato and onion cubes sear, then add the pumpkin cubes and sweat well again. Deglaze with the beef stock and season with a little salt & pepper. Cover and cook on a low heat for about 15 minutes until everything is nice and soft.
- In the meantime, clean the spring onions for the topping and cut into fine rolls. Fry the mince in a pan with a little butter until crumbly, then fold in the spring onions and fry briefly so that the whole thing is hearty with salt & pepper & cumin.
- Remove the soup from the stove and puree it finely, if the consistency is still too thick, add enough milk until the consistency is right, reheat the soup if necessary.
- Put the finished soup in a soup bowl, add a dollop of sour cream and serve the mince and now ..... enjoy your meal .....
Nutrition
Serving: 100gCalories: 106kcalCarbohydrates: 1.3gProtein: 4.1gFat: 9.4g
