🍽️ Hearty Pumpkin Heart with Creamy Soup

Name: Hearty Pumpkin Heart with Creamy Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g minced meat; 1 roll (from the previous day); milk; 2 spring onions; 1 egg; oil; 500 g pumpkin flesh (e.g. Hokkaido); 1 onion (diced); 2 tbsp butter; 1 clove garlic (chopped); 1 tsp ginger (freshly grated); 100 g potatoes (floury); 600 ml vegetable broth (chicken broth as desired); 100 ml white wine; 100 ml whipping cream; salt; pepper (from the mill); nutmeg (freshly ground); 2 tbsp pumpkin seeds

693 kcal · 30 min · 4 servings

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Ingredients

500 g minced meat
1 roll (from the previous day)
milk
2 spring onions
1 egg
oil
500 g pumpkin flesh (e.g. Hokkaido)
1 onion (diced)
2 tbsp butter
1 clove garlic (chopped)
1 tsp ginger (freshly grated)
100 g potatoes (floury)
600 ml vegetable broth (chicken broth as desired)
100 ml white wine
100 ml whipping cream
salt
pepper (from the mill)
nutmeg (freshly ground)
2 tbsp pumpkin seeds

Instructions

1. Soak the bread roll in lukewarm milk.
2. Wash the spring onions and slice them into thin rings.
3. Squeeze the soaked bread roll thoroughly.
4. Mix the squeezed bread roll with the minced meat, the egg, and the spring onions.
5. Season the meat mixture with salt and pepper.
6. Place four heart-shaped cutters on a baking sheet greased with oil.
7. Fill the meat dough into the cutters.
8. Press the dough firmly and smooth it out.
9. Drizzle the hearts with a little oil.
10. Preheat the oven to 180 degrees Celsius.
11. Bake the meat hearts in the preheated oven for 25 to 30 minutes until golden brown.
12. Roast the pumpkin seeds in a pan without fat.
13. Cut the pumpkin flesh into coarse cubes.
14. Peel and dice the potato.
15. Chop the onion, ginger, and garlic finely.
16. Melt butter in a pot and sauté the vegetables in it.
17. Deglaze everything with white wine.
18. Add the broth.
19. Let the soup simmer gently for 20 to 25 minutes until soft.
20. Puree the soup finely.
21. Stir the cream into the soup.
22. Season the soup with salt, pepper, and nutmeg.
23. Add a little more broth if the soup is too thick.
24. Carefully remove the meat hearts from the cutters.
25. Warm the serving plates.
26. Place the meat hearts on the preheated plates.
27. Pour the hot soup around the hearts.
28. Sprinkle the soup with the roasted pumpkin seeds.
29. Serve the dish immediately.

Nutrition per serving

kcal: 693
Protein: 34 g · Fett/Fat: 51 g · Carbs: 21 g