Pumpkin soup with mince

Pumpkin soup in a white plate on a wooden table.

Recipe (for 4 people)

  • 1 Hokkaido pumpkin (approx. 1 kg)
  • 250 g floury potatoes
  • 1 medium-sized onion
  • 2 tablespoons oil
  • 1 l vegetable stock
  • 150 ml orange juice
  • 100 g sour cream
  • 250 g mixed minced meat
  • 6 tablespoons maple syrup
  • some balsamic cream
  • some salt and pepper

Preparation

  1. First cut the pumpkin in half and remove the seeds, then cut the pumpkin flesh into small pieces. Then peel and chop the potatoes and dice the onion.
  2. Then heat a tablespoon of oil in a pan and sauté the onions in it. Gradually add the potatoes and pumpkin. Sauté everything briefly together. Deglaze the contents of the pan with the vegetable stock and orange juice, then bring everything to the boil, cover with a lid and simmer for 20 to 25 minutes.
  3. To brown the mince, heat a tablespoon of oil in the pan. Fry the mince until crumbly. Season with salt and pepper and puree the pumpkin soup. Then season again with salt, pepper and 4 tablespoons of maple syrup.
  4. Serve the soup with the mince. Add a dollop of sour cream to each plate and drizzle with 2 tablespoons of maple syrup. The plate can be decorated with balsamic cream.

The LandFrauen Mayen-Koblenz wish you bon appétit!