in Recipes

Pumpkin soup with minced meat

updated

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Ingredients for 8 servings:

  • 2 liters of vegetable broth
  • 800 g potatoes
  • 200 g carrot(s)
  • 2 kg pumpkin(s), (butternut)
  • some salt and pepper
  • Paprika powder
  • 2 onions
  • 1 kg minced meat
  • 1 cup of cream
  • some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and dice the potatoes and carrots, and cook in the vegetable broth. Peel, deseed, and roughly dice the pumpkin, then add it to the potatoes and carrots after about 20 minutes. Cook for about 10 minutes more. Season with pepper and a little salt, then puree. Finely chop the onions and fry with the minced meat. Season with salt, pepper, and paprika, and add to the soup until crumbly. Stir in a cup of cream and parsley. This will make a large pot of soup that tastes even better on the second day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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