Summary

Ingredients

• 150 g broccoli
• 120 g corn
• 2 teaspoons vegetable broth, grainy
• 550 ml water
• 200 g round beef
• 140 g Hokkaido pumpkin (se) (already pitted)
• 2 tablespoon coconut oil or olive oil
• 100 g sheep cheese
• salt and pepper
• 2 tablespoon sour cream
• 100 ml heavy cream or almond cream
• 1 pinch (s) nutmeg
• 1 pinch (s) cinnamon powder
• 1 pinch (s) ground vanilla

Print Recipe Pin Recipe

Instructions

1. Chop the broccoli very small, grate finely if necessary and cook with the corn, the water and the grainy vegetable stock for about 5 - 10 minutes (depending on the size).
2. In the meantime, finely slice the pumpkin with the skin and fry in a pan with the minced meat and oil. Then salt and pepper. Cut the sheep`s cheese into pieces, add to the soup and puree everything finely. Add the minced meat and pumpkin to the mashed soup and mash a little more (so that small pieces can still be seen). Stir in sour cream, cream and spices and season to taste.