Mexican Pumpkin Soup with Minced Meat

Summary

Ingredients

• g 1,200 Hokkaido pumpkin (se), pitted, weihed
• 300 g potatoes, floury boilin
• 500 g round beef
• 500 g bell pepper (s)
• 1 can corn, approx. 300 g
• 2 onions)
• 1 small Bottle / s salsa
• 1 cup whipped cream
• salt and pepper
• Broth or water and granulated broth

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Instructions

1. First wash the pumpkin thoroughly, cut it in half, remove the seeds and stem and cut into large pieces. Peel the potatoes and cut into similar pieces. Peel 2 - 3 onions, quarter them and then put them in a saucepan with the pumpkin and potato pieces.
2. The pot should be quite large, as the other ingredients will have to fit in later. Top up with broth until the vegetables are almost covered, bring to the boil and simmer.
3. While the vegetables are simmering, fry the minced meat in a large pan until crumbly and season with salt and a little pepper. Cut the peppers into small pieces and add to the minced meat together with the corn, completely without draining. Let cook on a low level.
4. When the vegetables are very soft, remove them from the heat and puree them in a saucepan, adding the cream. If the mixture is too thick, a little broth can also be added.
5. It is important to take the pot off the plate, otherwise you can burn yourself unpleasantly from the bubbling while boiling.
6. After pureeing, add the entire contents of the pan to the vegetable soup in the saucepan. Then add the salsa sauce. Depending on the consistency, a little broth can then be added.
7. Finally, season the soup to taste. Stir more often when warming up or warming up the soup and select a low setting, as it sets up quickly.
8. Tips:
9. I myself only cook this soup with granulated broth and water, which makes it much easier for me to taste.
10. I only use about 2/3 of the content of a 500 ml bottle of salsa.
11. You can prepare this soup super, but I would stir in the salsa fresh, otherwise it would lose its fruitiness.