Pumpkin soup with meat
2 servings
15 minutes
Pumpkin soup with meat is a cozy dish that warms the soul. Its roots trace back to Mexican cuisine, where pumpkin is traditionally used in various recipes. The tender minced meat turned into velvety puree gains rich flavor from the addition of fresh vegetables. Carrots add a light sweetness while onions provide a savory depth. Cooked pumpkin softens the soup's texture, creating a harmonious balance of flavors. Seasoned with spices, it becomes spicy and aromatic, while parsley adds fresh notes to complete the dish. This soup is perfect for cold evenings when you crave something hearty and warming. It can be served as a classic thick soup or pureed for an even smoother consistency. Regardless of how it's served, this Mexican pumpkin soup promises rich flavor and comfort in every spoonful.
1
The meat mince should be very tender, well chopped. It should be mixed with a small amount of cold water to create something like a puree.
- Minced meat: 40 g
2
Add finely chopped onion and julienned carrot, pour in a little vegetable oil. Leave everything in the refrigerator for an hour.
- Onion: 1 head
- Carrot: 1 piece
- Unrefined sunflower oil: to taste
3
After that, pour the mixture with hot salted water (about 1 liter). Mix thoroughly. Add a cup of chopped pumpkin. Bring to a boil and cook for 10 minutes. Season to taste.
- Pumpkin: 200 g
- Salt: to taste
- Spices: to taste
4
Serve hot. If desired, you can puree the finished soup with a blender and add parsley to the soup.
- Salt: to taste
- Spices: to taste