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🍲 Hearty Kasseler and Pumpkin Soup

290 kcal · 30 min · 4 servings

Ingredients

• Kasseler pork, in one piece 600 g
• Oil 1 tbsp
• Vegetable broth 2 L
• Soup vegetables 1 bunch
• Hokkaido pumpkin 400 g
• Fennel 1 pc.
• Pepper, yellow 1 pc.
• sour cream 200 g
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch

Instructions

1. 1. Rinse the Kasseler meat under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the Kasseler into approx. 1 cm cubes.
4. 4. Heat oil in a pot over high heat.
5. 5. Fry the Kasseler cubes for approx. 3 minutes.
6. 6. Add broth if necessary and simmer the mixture over medium heat.
7. 7. Wash the carrots and celery from the vegetable stock mix.
8. 8. Peel the carrots and celery.
9. 9. Trim the ends of the carrots and celery.
10. 10. Cut the carrots and celery into approx. 1 cm cubes.
11. 11. Cut the leek into approx. 1 cm wide strips.
12. 12. Wash the leek thoroughly.
13. 13. Halve the pumpkin.
14. 14. Remove the seeds from the pumpkin.
15. 15. Cut the pumpkin (with skin) into approx. 1 cm pieces.
16. 16. Add the carrots and pumpkin to the broth.
17. 17. Simmer the soup for approx. 10 minutes.
18. 18. Clean the fennel.
19. 19. Cut the fennel into approx. 1 cm thick strips.
20. 20. Wash the bell pepper.
21. 21. Remove the stem and seeds from the bell pepper.
22. 22. Cut the bell pepper into approx. 1 cm cubes.
23. 23. Add celery, leek, fennel, and bell pepper to the broth.
24. 24. Continue simmering the soup for approx. 5 minutes.
25. 25. Wash the parsley from the vegetable stock mix.
26. 26. Shake the parsley dry.
27. 27. Pluck the parsley leaves from the stems.
28. 28. Finely chop the parsley leaves.
29. 29. Mix half of the parsley with the sour cream in a bowl.
30. 30. Season the parsley-cream mixture with salt.
31. 31. Season the mixture with pepper.
32. 32. Add a pinch of sugar to the mixture.
33. 33. Add the remaining parsley to the soup.
34. 34. Season the soup with salt and pepper to taste.
35. 35. Pour the soup into bowls or deep plates.
36. 36. Add a spoonful of parsley cream to the soup.
37. 37. Serve the soup.

Nutrition per serving

• kcal: 290
• Protein: 20 g · Fett/Fat: 11 g · Carbs: 26 g