Pumpkin soup with roasted minced meat

Ingredients for 4 servings:

• 800 g pumpkin(s), Hokkaido
• 300 g carrot(s)
• 2 onions
• 250 ml orange juice
• 1 liter of broth
• 500 g minced meat
• 5 stalk(s) spring onions
• 1 tsp ginger powder
• Paprika powder
• curry powder
• nutmeg
• Cinnamon powder
• salt and pepper
• e.g. sour cream
• n. B. pumpkin seed oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Wash and roughly dice the pumpkin, slice the carrots, and chop the onion. Heat a little oil in a large pot and sauté the vegetables vigorously for about 5 minutes. Add the paprika, ginger, and curry powder, and deglaze everything with the juices and stock. Simmer for 15 minutes. In the meantime, fry the minced meat in a pan until the juices have evaporated and everything is nicely browned. This should take about 15 minutes. Meanwhile, finely slice the spring onions and add them to the meat just before the end of the cooking time. Then turn off the heat and keep warm. Once the vegetables are soft, purée the soup finely and season with salt, pepper, nutmeg, and cinnamon. Serve on plates with the minced meat, add a dollop of sour cream, and drizzle with pumpkin seed oil.