Potato and Pumpkin Soup with Minced Meat and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 800 g Hokkaido pumpkin (se), ready to cook
- 800 g potato (s)
- 1 zucchini, approx. 250 g
- 1 medium onion (s)
- 1 clove garlic
- 500 g minced meat, mixed
- 4 tablespoon oil for frying
- 1 liter vegetable stock
- 100 ml condensed milk
- 4 tablespoon flour or sauce thickener
- 2 tablespoon marjoram
- 1 teaspoon thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin meat into pieces approx. 2 x 3 cm. Peel and wash the potatoes and cut into pieces approx. 2 x 3 cm. Clean and wash the zucchini and cut into 1.5 cm pieces. Peel and dice the onion and garlic.
- Heat 2 tablespoons of oil in a pan. Season the mince with salt and pepper and fry in the pan until crispy brown. Fry the potatoes, onions and garlic with 2 tablespoons of oil in a large saucepan, add the fried mince and fry together briefly. Sprinkle flour on top and mix well. Pour the vegetable stock, bring to the boil and cook covered for 10 minutes. Then add the pumpkin and zucchini and cook for another 10-15 minutes. Finally add the condensed milk. Season everything with salt, pepper, marjoram and thyme.
- Instead of condensed milk, I also use crème fraîche or herbal cream cheese.
- 600 Kcal per serving.
- This pumpkin stew is very popular with my family and I`ve had to give it away several times. I hope you like it too!
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