Summary

Ingredients

• 1.2 kg pumpkin (se) (Hokkaido)
• 2 carrot (s)
• 4 potato (s)
• 2 onions)
• 2 cloves garlic)
• 1 teaspoon salt
• 0.75 teaspoon ¾ curry powder
• pepper
• 4 cm ginger root, finger thick
• 0.5 teaspoon ½ sugar
• 750 ml water
• 2 teaspoons stock, grained
• 2 orange (s), juice it
• 200 ml cream
• Crème fraîche, or cremefine
• 400 g minced meat

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Instructions

1. So that the pumpkin can be broken up better, heat it in the oven at approx. 160 ° C for approx. 15-30 minutes. Then divide, remove the seeds and dice.
2. Peel and dice onions, carrots, potatoes and cloves of garlic.
3. Fry the onion cubes in melted butter. Add the other vegetables. Salt, pepper. Add water, add the granulated stock, curry and ginger (in one piece) and cook for about 20 minutes.
4. Add sugar, 200 ml cream and the juice of the oranges to the soup and puree.
5. Fry the mince until it is crumbly and season.
6. Pour soup into soup bowls, pour some crème fraîche on top and spread mince on top.