Autumn Colors Pumpkin Soup
A healthy and very delicious dish. The vegetable composition can be changed at your discretion, but we recommend this specific recipe. Ingredient calculations are given for a 5 liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- beef fillet 500 g
- pumpkin 500 g
- potato 600 g
- celery stalks 200 g
- carrot 150 g
- leek or 150 g onion
- thyme
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 14
Cut the leek into half-rings (finely chop the onion).
Step 2 of 14
Grate the carrot on a medium grater.
Step 3 of 14
Prepare the meat by cutting it into small pieces.
Step 4 of 14
Lightly sauté the onion in vegetable oil.
Step 5 of 14
Add the carrot and sauté.
Step 6 of 14
Add the meat and cover with a lid. Stew for 35–40 minutes (add a little water if necessary).
Step 7 of 14
Cut the pumpkin into small pieces.
Step 8 of 14
Finely chop the celery.
Step 9 of 14
Dice the potato.
Step 10 of 14
Add the potato to the meat.
Step 11 of 14
Add the pumpkin.
Step 12 of 14
Add the celery.
Step 13 of 14
Pour in 2–2.5 l water, add salt and pepper. Cook until the potato is done (about 15 minutes).
Step 14 of 14
5 minutes before it is ready, add 5–6 sprigs of thyme (or any herbs to taste).