Potato Pumpkin Soup

Name: Potato Pumpkin Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 750 g (approx. 500 g pulp) Pumpkin; 500 g Potatoes; 2-3 stem(s) fresh or 1 teaspoon dried. Thyme; 1-2 TABLESPOONS Oil; 4 TSP Vegetable broth; 2 Spring onions; 7-10 Tbsp salt, white pepper; 2 Vienna sausage

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
750 g (approx. 500 g pulp) Pumpkin
500 g Potatoes
2-3 stem(s) fresh or 1 teaspoon dried. Thyme
1-2 TABLESPOONS Oil
4 TSP Vegetable broth
2 Spring onions
7-10 Tbsp salt, white pepper
2 Vienna sausage

Directions

1
Peel onion, pumpkin and potatoes. Wash the potatoes. Seed the pumpkin. Dice everything roughly. Wash the thyme.
2
Heat the oil in a pot. Sauté the onion in it. Fry pumpkin and potatoes for about 5 minutes. Pour on 1 l water. Add broth and thyme, except for a little bit. Bring to the boil, cover and simmer for about 20 minutes
3
Clean, wash and cut the spring onions into rings. Thyme, some pumpkin and potato pieces from the broth lift. Finely puree the soup. Season to taste with salt and pepper
4
Cook the spring onions in the soup for about 3 minutes. Cut the sausages into slices. Heat in the soup with potato and pumpkin pieces. Season to taste again. Garnish with remaining thyme
5
It's a real treat: serve the soup in a hollowed-out pumpkin. Cut off a lid, remove the seeds from the pumpkin and cut out the pulp