Pumpkin Soup with Crumbs – Mince and Butter Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin meat
- 2 onions)
- 100 ml cream
- 250 g minced beef
- 4 tablespoon olive oil
- 1 packet vegetables (butter vegetables, frozen, 300 g)
- 750 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin flesh (approx. 2 x 2 cm), dice the onions and fry both briefly in 2 tablespoons of oil. Deglaze with the vegetable stock and simmer for about 20 minutes. Fry the mince in 2 tablespoons of oil and crumbly press with a fork.
- Puree the soup with a blender, then add the mince and butter vegetables and simmer for another 10 minutes. Finally add the cream and season with salt and pepper.
- Serve with ciabatta or baguette.
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