Pumpkin soup with a twist

Ingredients for 8 servings:

• 1 small pumpkin(s) (1-2 kg Hokkaido)
• 1 onion(s)
• 500 g minced meat
• 1 bunch of soup vegetables (celery, carrots, leeks, parsley)
• 1 leek(s)
• 2 cans of tomatoes, chopped, 400 g each
• 1 bay leaf
• 1 tsp allspice (approx. 12 grains)
• salt and pepper
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with minced meat, suitable for LOGI

Wash the pumpkin, cut into pieces, remove the seeds, and cook the pumpkin flesh in salted water until soft. Trim the soup vegetables. Slice the carrots and dice the celery. Thinly slice the leek and dice the onion. Brown the minced meat in oil in a large pot and add the onions after a few minutes. When the onions are translucent, deglaze with water, season with salt, and pepper. Now add the finely chopped soup vegetables (except the parsley), the bay leaf, and the allspice berries (preferably in a tea strainer), and cook the vegetables until al dente and soft. The vegetables should always be just covered with water. Drain the pumpkin cooking water into a bowl. Purée the pumpkin with a hand blender. Add the pumpkin purée to the pot with the soup vegetables. The soup will be not too thin, but still creamy. If it is too thick, add a little more of the pumpkin water. Now season with salt and pepper, chop the parsley, sprinkle it over the soup and serve.