Pumpkin soup with potatoes and minced meat

Ingredients for 6 servings:

• 1.2 kg pumpkin(s) (Hokkaido)
• 2 carrots
• 4 potatoes
• 2 onions
• 2 garlic cloves
• 1 tsp salt
• ¾ tsp curry powder
• pepper
• 4 cm ginger root, finger-thick
• ½ tsp sugar
• 750 ml water
• 2 tsp broth, granulated
• 2 oranges, juice
• 200 ml cream
• Crème fraîche, or cremefine
• 400 g minced meat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

To make the pumpkin easier to cut, heat it in the oven at around 160°C for about 15-30 minutes. Then cut it up, remove the seeds, and dice it. Peel and dice the onions, carrots, potatoes, and garlic cloves. Sauté the diced onions in melted butter. Add the remaining vegetables. Season with salt and pepper. Add water, granulated stock, curry powder, and ginger (in chunks), and cook for about 20 minutes. Add the sugar, 200 ml of cream, and the orange juice to the soup and puree. Fry the minced meat until crumbly and season. Ladle the soup into soup bowls, top with a little crème fraîche, and scatter the minced meat on top.