Creamy pumpkin soup with cream, garlic and minced meat

Creamy pumpkin soup with cream

Portions: 6 persons | Preparation time: 40 minutes

Caraway, thyme and garlic give the a rich aroma. Rounded off with cream, the soup tastes creamy and tender and is perfect for autumn.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Creamy pumpkin soup with cream
Creamy pumpkin soup with cream

Portions: 6 persons | Preparation: 40 minutes

Caraway, thyme and garlic give the a rich aroma. Rounded off with cream, the soup tastes creamy and tender and is perfect for autumn.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Cook | Menu: Soups | Cuisine: German cuisine

Ingredients

  • 1-2 tbsp oil
  • 450 g ground beef
  • 1 onion
  • 700-750 ml beef stock
  • 400 g pumpkin puree
  • 1 tsp cumin seeds
  • 1 tsp thyme
  • 3 garlic cloves
  • Salt, to taste
  • Pepper to taste
  • 60 ml cream
  • Herbs to taste

Instructions

  1. In a saucepan, heat the oil over medium-high heat.
  2. Fry the ground beef and chopped onion for 8-10 minutes, stirring constantly.
  3. Deglaze with broth.
  4. Add the pumpkin puree, cumin, thyme, and chopped garlic.
  5. Season with salt and pepper and stir well.
  6. Cook the soup over low-medium heat for an additional 15 to 20 minutes.
  7. Pour the cream into the pumpkin soup and stir again.
  8. Before serving, sprinkle the pumpkin soup with chopped herbs.

Utensils

  • pot
  • spatula
  • knife
  • cutting board
  • soup ladle