Pumpkin Soup with Processed Cheese and Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat
- 1 large Hokkaido pumpkin (se)
- 3 medium potato (s)
- 3 carrot (s)
- 1 large apple
- 3 medium onion (s)
- 1 piece (s) ginger, the size a thumb
- 2 cloves garlic)
- 2 pts. Herb cheese
- 1 cup sour cream
- 1 cup cream
- vegetable broth, instant
- curry
- Balsamic
- Nutmeg
- paprika powder, noble sweet or hot pink
Print Recipe
Pin Recipe Instructions
- First hollow out the pumpkin and dice it into approx. 1 - 2 cm pieces with the skin. Dice the onions, carrots, apple and potatoes as well. Finely chop the garlic and ginger.
- Fry the mince in a large saucepan without oil and season with salt, pepper and paprika powder.
- Remove and set aside.
- Put the onions, garlic and ginger in the saucepan and sauté briefly in a little oil.
- Then add the pumpkin, apple, carrots and potatoes. Braise briefly. Pour in water until everything is lightly covered and stir in the broth as desired. Cover and simmer until everything is soft enough and puree. Then add the processed cheese, sour cream, cream and fried mince and let it get hot (do not boil anymore). Season to taste with salt, pepper, nutmeg, curry, balsamic vinegar and possibly a little broth.
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