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Pumpkin Soup & Ground Meat

During the cooler season pumpkin soup is a staple in our house. It’s wonderful because it can be made a little different every time to keep it exciting. This is the base recipe. Feel free to experiment with different seasonings.

Ingredients

Scale

1 pumpkin of your choice (we either use hokaido or butternut)

500g of ground meat (either beef or beef and pork combined)

3–6 carrots

3–4 potatoes

1–2 tsp of fresh minced ginger

1,5 liters of broth (either vegetable or chicken)

Salt & Pepper to taste

1–2 tsp of chilli flakes

3 bayleaves

1 tbsp meat seasoning of your choice.

Instructions

  1. peel all the veggies and cut them into generous chunks.
  2. place them in a slow cooker/crock pot.
  3. add the broth, and season with salt and pepper.
  4. in your slow cooker/crockpot cook the soup on high for 4 hours.
  5. once the soup has cooled fish out the bayleaves and blend the soup until smooth. It it is too thick you can either add some more water or broth.
  6. finish seasoning with salt, pepper and chilli.
  7. cook your groud meat in a medium size pan until cooked through and season with salt, pepper, and the meat seasoning.
  8. now combine the soup with the meat, and you’re ready to serve.

Notes

These types of soup are great to prepare in bigger batches and to freeze for days when you don’t have time or energy to cook.

Find it online: https://simple-plate.com/pumpkin-soup-ground-meat/