Pumpkin Soup with Ground Meat

A wholesome, hearty soup. Serve it with bread or croutons.

Recipe author

Servings:

Pumpkin

Water

0.5

Ground meat

300

Potatoes

Carrots

Leeks

Pumpkin seeds

100

Vegetable oil

Salt

Pepper

Sour cream

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 39 % 7 g

Carbohydrates 44 % 8 g

105 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Here are the ingredients you'll need for the soup.
Step 2:

Dice the potatoes and set them to cook until tender. Slice the leek into rings.
Step 3:

Lightly sauté the leek in a skillet with a little vegetable oil.
Step 4:

Add the ground pork to the leek and keep cooking until done.
Step 5:

Grate the carrot on a coarse grater and sauté it too, with a spoonful of oil.
Step 6:

Peel and cut up the pumpkin.
Step 7:

Boil almost all of the pumpkin separately until tender (set a couple of pieces aside) and purée it together with the carrot in a blender. I cooked and puréed mine right in a Thermomix-style kitchen machine. Add all the cooked ingredients to the pot with the potatoes, bring to a boil, and let it simmer for a couple of minutes.
Step 8:

Toast the pumpkin seeds in a dry skillet, no oil.
Step 9:

Cut the reserved pumpkin into small cubes, about 1/2 inch (1 cm), and quickly sauté them with the last of the oil.
Step 10:

I use the pumpkin cubes and seeds as a garnish for the finished soup, adding them along with a dollop of sour cream to each bowl just before serving.