Oven-pumpkin-apple soup with roasted blood sausage

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the apple chips, wash 1 apple and rub dry. Core with an apple corer and cut or slice into thin slices. Sprinkle with 3 tbsp. lemon juice. Place a piece of baking paper on the oven rack of the oven and spread the apple slices on top. Dry in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 30-40 minutes

2. 2

   Wash the pumpkin, quarter it, scrape out the seeds and fibres. Cut pumpkin into pieces. Clean, peel and chop the carrots. Wash 2 apples, quarter and remove seeds. Cut into pieces. Peel onion and garlic. Chop onion coarsely, cut garlic in half. Spread everything in a roaster. Season with sugar, salt and pepper. Cook open in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 1 1/4 hours. After about 30 minutes add stock to the cooking time. Finish cooking

3. 3

   Peel off the skin of the blood sausage, cut the sausage into slices. Heat oil in a pan. Fry the sausage for about 1 minute on each side. Take out and let drain on kitchen paper. Wash parsley and dab dry. Pluck off leaves and chop finely

4. 4

   Remove the roaster from the oven. Add 100 g crème fraiche. Puree everything finely, season to taste with salt, pepper and 3 tbsp. lemon juice. Pluck the black pudding into large pieces. Serve the soup with 100 g crème fraîche, apple chips, sausage, parsley and ground pepper

Nutrition Facts

KCAL
530 kcal

CARBS
42 g

FATS
34 g

PROTEINS
11 g