Pumpkin and Leek Soup

Summary

Ingredients

• 1 kg pumpkin (se), Hokkaido
• 1 leek
• 500 g minced meat, mixed
• 500 ml water
• 200 ml cream, or Cremefine
• some vegetable stock, instant
• 2 tablespoon processed cheese
• some salt and pepper
• Paprika powder
• Herbs

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Instructions

1. Divide the pumpkin and remove the peel. Cut into cubes and cook for 15 minutes with the cream and the vegetable stock dissolved in the water. Then add the sliced leek and let it cook.
2. In the meantime, season and fry the minced meat. Then add this to the pumpkin soup. Simmer for another 5 minutes, season to taste and stir in the processed cheese.