John Myers
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Ingredients
Pumpkin soup:
- 1 Kg / cleaned 650 g 1 Hokkaido pumpkin
- 150 g 1 parsley root
- 100 g 1 Onion
- 2 tbsp Sunflower oil
- 1 liter Beef broth (1 tbsp instant broth)
- 1 tsp Beef broth (1 tbsp instant broth)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 150 g Creme fraiche Cheese
- 1 tbsp Sweet soy sauce
Spicy minced beef filler:
- 300 g Ground beef
- 1 tbsp Sunflower oil
- 1 tbsp Sunflower oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 3 big pinches Colorful pepper from the mill
- 0,5 tsp Rasel El Hanoud
- 0,5 tsp Rasel El Hanoud
- 0,5 tsp Mild curry powder
- 0,5 tsp Mild curry powder
- 2 tbsp 8-herbs frozen
- 2 tbsp 8-herbs frozen
Serve:
- Creme fraiche Cheese
Instructions
Pumpkin soup:
- Quarter the pumpkin, remove the pulp with the seeds, peel and dice with a peeler. Peel and dice the parsley root with the peeler. Peel and dice the onion. Heat sunflower oil (2 tbsp) in a tall saucepan, add the vegetables (diced pumpkin, diced parsley and diced onions), fry well and deglaze / pour over the beef stock (1 liter). Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and ground turmeric (1 teaspoon). Let everything cook with the lid on for about 20 minutes. Purée finely with a hand blender, fold in crème fraîche (150 g) and season / season with sweet soy sauce (1 tbsp).
Spicy minced beef filler:
- Heat sunflower oil (1 tbsp) in a pan, fry the beef mince in it coarsely, with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), Rasel El Hanout (½ teaspoon) , mild curry powder (½ teaspoon) and 8 herbs (2 tbsp / frozen).
Serve:
- Add the spicy minced beef to the pumpkin soup. Heat briefly and serve hot with a dollop of crème fraîche.
Tip:
- You can also freeze the soup in advance.
