Pumpkin soup with miso turkey mince

Ingredients

• 300 g pumpkin (hokkaido/butternut)
• 100 g boiled potatoes
• 30 g onion
• 3 g garlic
• 5 g olive oil
• 3 g vegetable stock cube
• 5 g miso paste (red, aged)
• 15 g light coconut milk
• 75 g lean minced turkey (raw)

Method

1. Amounts per portion; the full recipe (about ½ pumpkin, 1.2 kg) makes about 4 portions.
2. Sauté the diced onion in a spoon of olive oil. Add the cleaned, grated and salted pumpkin and braise briefly.
3. Add about 150 ml water, vegetable stock, a pinch of miso paste, 2 bay leaves and 3 allspice berries.
4. Add peeled, small-diced and rinsed potatoes with about 200 ml water and sliced garlic. Cook until the potatoes are soft.
5. Remove the bay leaves and allspice and blend the soup. Add a little hot spice to taste.
6. Fry the minced turkey in a little olive oil in a large pan with salt, pepper and more miso paste until crumbly and loose.
7. Serve in a bowl: creamy soup, a spoon of light coconut milk and the mince on top. Finish with fresh greens.