Cream Of Pumpkin Soup with Minced Beef Leek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- some oil, for frying
- 1 onion (s), finely chopped
- 800 g pumpkin meat, (Hokkaido), cut into cubes
- 750 ml vegetable stock
- 100 g crème fraîche
- 1 teaspoon curry powder
- 1 clove garlic, finely chopped
- some nutmeg, ground
- some chili powder
- salt and pepper
- 0.5 ½ leek stick (s), finely chopped
- 400 g minced meat, mixed
- 1 tablespoon soy sauce
- Crème fraîche or roasted pumpkin seeds for garnish
Print Recipe
Pin Recipe Instructions
- Briefly sweat the onion in a little oil. Add the pumpkin meat and sauté briefly. Pour in the vegetable stock and bring to the boil. Cover and simmer for about 20 minutes, until the pumpkin is soft.
- In the meantime, sweat the finely chopped leek briefly in a pan with a little oil. Add the minced meat and fry until crumbly. Season to taste with salt, pepper and soy sauce.
- Finely puree the pumpkin soup with the hand blender. Add the crème fraîche, curry powder and garlic and stir in well. Season the soup with nutmeg, chili powder, salt and pepper to taste. Add the minced meat leek and stir in. Heat the soup well again and then distribute it on the plates.
- Serve garnished with a dollop of crème fraîche or roasted pumpkin seeds, if you like.
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