Summary

Ingredients

• 1 small pumpkin (se) (-2 kg Hokkaido)
• 1 onion (s)
• 500 g minced meat
• 1 bunch soup greens (celery, carrots, leek, parsley)
• 1 leek stick (s)
• 2 cans tomato (s), chunky, 400 g each
• 1 bay leaf
• 1 teaspoon allspice (approx. 2 grains)
• salt and pepper
• oil

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Instructions

1. Wash the pumpkin, cut into pieces, remove the seeds and cook the pumpkin flesh in salted water until soft.
2. Clean the soup greens. Slice the carrots and dice the celery. Cut the leek sticks into thin slices and dice the onion.
3. Fry the minced meat in oil in a large saucepan and add the onions after a few minutes. When the onions are translucent, deglaze with water, season with salt and pepper. Now add the chopped soup vegetables (except parsley), the bay leaf, the allspice grains (preferably in a tea filter) and cook the vegetables until they are firm to the bite until soft. The vegetables should always be just covered with water.
4. Pour off the cooking water from the pumpkin into a bowl. Process the pumpkin into a puree with a blender. Put the pumpkin puree in the saucepan with the soup vegetables. The soup is not too thin, but creamy. If it is too thick, add a little more pumpkin water.
5. Now season with salt and pepper, cut the parsley into small pieces, sprinkle over it and serve the soup.