Summary

Ingredients

• 800 g pumpkin (se), Hokkaido
• 300 g carrot (s)
• 2 onions)
• 250 ml orange juice
• 1 liter broth
• 500 g minced meat
• 5 spring onion (s)
• 1 teaspoon ginger powder
• Paprika powder
• Curry powder
• nutmeg
• Cinnamon powder
• salt and pepper
• Schmand
• Pumpkin Seed Oil

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Instructions

1. Wash and roughly dice the pumpkin, cut the carrots into slices and the onions into pieces. Heat some oil in a large saucepan and sweat the vegetables vigorously for about 5 minutes. Add the paprika, ginger and curry and deglaze everything with the juice and stock. Let simmer for 15 minutes.
2. In the meantime, fry the minced meat in a pan until the meat juice has evaporated and everything is browned. This takes about 15 minutes. Cut the spring onions into fine rings and add them to the meat just before the end of the roasting time, then switch off the hotplate and keep warm.
3. If the vegetables are soft, puree the soup finely and season with salt, pepper, nutmeg and cinnamon. Arrange on plates with the minced meat, add a dollop of sour cream and drizzle with pumpkin seed oil.