Summary

Ingredients

• 1 medium pumpkin (se) (Hokkaido-)
• 1 onion (s)
• 500 g minced beef
• 3 tablespoon olive oil
• salt
• pepper
• 1 teaspoon, heaped thyme, dried (or a few stalks fresher)
• 0.75 liter ¾ beef broth
• 200 ml cream

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Instructions

1. Finely dice the onions, cut the pumpkin into approx. 2 cm cubes. Fry the minced meat in olive oil until crumbly. Add onions and fry for about 3 minutes. Add thyme and pumpkin cubes, also fry briefly. Pour in the broth and simmer on a medium flame for about 30 minutes with the saucepan closed, until the pumpkin is soft and the sauce is slightly creamy. Finally stir in the cream and season with salt and pepper.
2. Serve with pasta.