Cream of pumpkin soup with meatballs

Name: Cream of pumpkin soup with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Garden pumpkin (net 500 g); 500 g Potatoes; 250 g Carrots; 1 Onion; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 3 blanched veal sausages; 7-10 Tbsp a few stalks of chives; 75 g Whipped cream; 2 TABLESPOONS Pumpkin seed oil; 2 TABLESPOONS Pumpkin seeds

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Garden pumpkin (net 500 g)
500 g Potatoes
250 g Carrots
1 Onion
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
3 blanched veal sausages
7-10 Tbsp a few stalks of chives
75 g Whipped cream
2 TABLESPOONS Pumpkin seed oil
2 TABLESPOONS Pumpkin seeds

Directions

1
Peel the pumpkin, remove seeds and cut the flesh into cubes. Peel, wash and dice carrots and potatoes. Peel and finely dice the onion. Melt the fat. Sweat the vegetables for about 5 minutes.
2
Deglaze with 1 1/4 liter of water. Season with salt and cayenne pepper and bring to the boil. Simmer covered for about 15 minutes. In the meantime, remove the sausage from the skin and dumplings and place in boiling salted water.
3
Cook for approx. 2 minutes, then remove. Wash the chives and cut into small rolls. Puree half of the soup with the chopping stick. Refine with cream, season again and add the dumplings.
4
Arrange in small bowls, sprinkle with pumpkin seed oil and sprinkle with pumpkin seeds and chives.