Potato-pumpkin soup with fried Merguez
very easy
45 mins
45 mins
Ingredients
- 1 bunch of greens
- 200 g streaky smoked bacon
- 3 Onions
- 2 kg Hokkaido Pumpkin
- 2 kg Potatoes
- 4 TABLESPOONS Oil
- 4 TABLESPOONS Vegetable broth (instant)
- 2 Bay leaves
- 1/2 TEASPOON ground cumin
- 2 TABLESPOONS Harissa (oriental hot pepper paste; tube)
- 7-10 Tbsp Salt
- 6 Merguez sausages (small lamb sausages; approx. 90 g each)
Directions
- 1
For the soup, clean or peel, wash and finely dice soup greens. Cut bacon into thin strips. Peel and finely dice onions. Pumpkin thoroughly wash, halve, core and cut into slices.
- 2
Finely dice the pumpkin with the skin. Peel, wash and finely dice the potatoes.
- 3
Heat 2 tablespoons of oil in a large pot. Fry the bacon until crispy. Add onions, soup vegetables, pumpkin and potatoes and steam for about 10 minutes while stirring. Deglaze everything with about 4 l water. Bring to the boil and stir in the stock.
- 4
Season with laurel, cumin and 1-2 tbsp. harissa (to taste). Simmer covered for 30-40 minutes. Let half of the soup cool down to freeze.
- 5
Cut the Merguez slightly several times to make the soup. Heat 2 tablespoons of oil in a frying pan. Fry the merguez all around for 8-10 minutes. Serve the sausages with the hot soup.
- 6
To freeze, pour the remaining soup into freezer tins and freeze. Defrost overnight in the refrigerator for consumption. Then heat up.
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