Pumpkin puree soup with fried spicy minced meat on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/tykvennyj-sup-pyure-s-zharenym-ostrym-farshem/Notes on ingredients:

      Pumpkin. For this dish, it is best to choose a pumpkin with a pronounced flavor and color, not watery. Nutmeg is the ideal choice.

      Frozen pumpkin is also suitable for this soup.

      Potatoes. Adds a creamier and slightly denser texture to the soup than it would have without potatoes. If you want a less dense consistency and a more vibrant pumpkin flavor, you can omit the potatoes, replacing them with an equivalent weight of pumpkin.

      Carrots. Adds additional characteristic aroma.

      Onion. Regular onion is needed here.

      Minced meat. The recipe uses pork mince, but you can choose other options to your taste – beef, chicken, and turkey mince are also suitable.

      Broth. I recommend not replacing it with water – it is with broth that the flavor of this puree soup will be the most harmonious and rich. Chicken broth would be the ideal option. Vegetable broth is also quite suitable.

      Cayenne pepper. Adds a warming note to the mince. The recipe specifies a medium amount of pepper, which you can adjust up or down based on your love for spiciness.

      Other spices. Curry in the soup beautifully highlights the pumpkin and resonates with cumin and paprika, which are added for spiciness to the mince during frying.

      Let's move on to cooking.

      Cut the pumpkin, onion, carrot, and potato into cubes.

      In a heavy-bottomed pot over medium heat, melt 30 g of butter (or heat 2 tablespoons of vegetable oil). Add the onion and carrot and sauté, stirring, for 3-4 minutes.

      Add the potato and pumpkin, as well as curry and half of the finely chopped garlic. Sauté, stirring, for 1 minute.

      Pour in the broth or water, season with salt to taste, and bring to a boil.

      Cook over low heat until the potato and pumpkin are tender, about 20 minutes.

      Remove the pot from the heat and blend the contents with a blender until smooth. For extra smoothness, you can strain the soup through a sieve.

      In a skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the mince and sauté, stirring, until the meat loses its pink hue. Then add cumin, paprika, the second half of the garlic, salt, and pepper, and sauté, stirring, until cooked, about another 10 minutes.

      Serve the soup with sour cream and fried mince.

      Enjoy your meal!



       This recipe for pumpkin puree soup with fried spicy mince has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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