Spicy Pumpkin Soup with Minced Meat

Steps

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  1. Wash carrots, peel and cut into quarter rings. Peel onions and cut into small cubes.
  
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  2. Put the ground vegetables in a deep pan with pre-heated olive oil. Periodically stirring, let’s brown vegetables on low fire until soft.
  
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  3. Wash the potatoes, peel and cut into medium-sized cubes. Peel the fresh pumpkin, remove the core with seeds and cut into cubes.
  
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  4. Add potatoes to the pan with browned vegetables.
  
  
  
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  5. Next transfer ground pumpkin into the pan.
  
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  6. Add curry seasoning to vegetables and 2 garlic cloves cut into thin slices.
  
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  7. Stirring, let’s fry vegetables on low fire for 2-3 minutes.
  
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  8. Pour in a pan 1.5 l of hot water, vegetable or chicken broth. Add salt to taste. Cover the pan with a lid and cook soup on a low fire for 20-25 minutes after boiling.
  
  
  
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  9. When the vegetables are cooked and soft, let’s take 300 ml of broth from the soup. Using a submersible blender, blend the soup into homogeneous puree. At will, pour in soup a little broth, achieving the necessary consistence. Return pumpkin pureed soup on fire, bring it to boiling and cook on low fire for another 1-2 minutes.
  
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  10. Put meat mince in a small frying pan with pre-heated butter. Breaking it with a paddle, fry mince on medium fire until ready. A few minutes before the end of preparation add garlic cloves passed through the press, salt, black ground pepper, smoked paprika and ground coriander to the mince.
  
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  11. Pour the ready pureed soup into the serving plates. In each portion let’s add spicy meat mince and a small amount of sour cream. Decorate pumpkin soup with fresh greenery.
  
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  12. Bon Appetite!