Potato-pumpkin soup with fried Merguez

Name: Potato-pumpkin soup with fried Merguez
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Soup Greens; 200 g streaky smoked bacon; 3 Onions; 2 kg Hokkaido Pumpkin; 2 kg Potatoes; 2 TABLESPOONS Olive oil; 2 l Vegetable broth; 4 Bay leaves; 7-10 Tbsp ground cumin; 4 TABLESPOONS Harissa (oriental hot pepper paste); 7-10 Tbsp Salt; 6 Merguez sausages (lamb sausages; à approx. 90 g)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Soup Greens
200 g streaky smoked bacon
3 Onions
2 kg Hokkaido Pumpkin
2 kg Potatoes
2 TABLESPOONS Olive oil
2 l Vegetable broth
4 Bay leaves
7-10 Tbsp ground cumin
4 TABLESPOONS Harissa (oriental hot pepper paste)
7-10 Tbsp Salt
6 Merguez sausages (lamb sausages; à approx. 90 g)

Directions

1
Clean or peel the soup greens, wash and cut into small cubes
2
Cut the bacon into strips. Peel and chop onions. Wash pumpkin thoroughly, cut in half, remove seeds, dice flesh. Peel, wash and chop the potatoes
3
Heat 1 tablespoon of oil in a large pot. Leave the bacon in it until crispy. Add the onions and fry for about 5 minutes in the bacon fat, turning. After about 4 minutes add soup vegetables. Deglaze with stock and 2 litres of water, bring to the boil and season with laurel, cumin and harissa. Add potatoes and bring to the boil and cook for about 20 minutes. After about 10 minutes add pumpkin. Season with salt
4
Cut the sausages slightly several times. Heat 1 tablespoon of oil in a frying pan and fry Merquez in it for approx. 6 minutes, turning. Arrange the sausages and half of the soup. Pour the rest of the soup into containers suitable for freezing and freeze