John Myers
Pumpkin Soup with Mince
The perfect pumpkin soup with mince recipe with a picture and simple step-by-step instructions.
- 1 medium size Butternut squash
- 1 bunch Soup vegetables
- 1 bunch Spring onions fresh
- 200 g Minced meat
- 1 small Onion red
- 4 tbsp Oil
- 1 liter Water
- 3 tsp Instant broth
- Salt and pepper
- 4 tsp Creme fraiche Cheese
- Balsamic cream
- Core the pumpkin, dice the pulp, peel the onion and cut into pieces. Clean the soup vegetables (put parsley aside and chop). Peel the soup vegetables and cut into pieces. Sauté everything in 2 tablespoons of oil, season with salt and pepper. Pour about 1 liter of water and add 3 teaspoons of granulated stock and simmer for about 15 minutes .
- Cut the spring onions into rings. Fry the mince in 2 tablespoons of oil until crumbly. Add the spring onions, season with salt and pepper, leave to fry for approx.
- Purée the pumpkin, vegetables and chopped parsley in the broth with a hand blender. Season with salt and pepper. Arrange the soup in deep plates, sprinkle a little minced spring onion mixture with 1 teaspoon creme fraiche and a little balsamic cream on top and serve.
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