Potato pumpkin soup with sausages

Name: Potato pumpkin soup with sausages
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 150 g Potatoes; 200 g Pumpkin; 1 (approx. 40 g) small onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Vegetable broth (instant); 1 (approx. 20 g) Spring onion; 1 (approx. 100 g) Vienna sausage; 7-10 Tbsp Thyme

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

150 g Potatoes
200 g Pumpkin
1 (approx. 40 g) small onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Vegetable broth (instant)
1 (approx. 20 g) Spring onion
1 (approx. 100 g) Vienna sausage
7-10 Tbsp Thyme

Directions

1
Peel, wash and chop the potatoes. Peel pumpkin, remove seeds. Cut the flesh into pieces. Peel onion and chop finely. Heat oil in a pot and fry the onion in it.
2
Add potatoes and pumpkin and fry gently for about 5 minutes, turning. Season with salt and pepper. Deglaze with broth and bring to the boil. Cook on low heat for about 15 minutes. Remove a few potato and pumpkin pieces with a skimmer and put aside.
3
Puree the soup with a blender. Clean and wash spring onion and cut into rings. Add to the soup and cook for 3-4 minutes. Cut the sausages into slices. Add the potato and pumpkin pieces together with the sausage slices to the soup and warm it up.
4
Season again and serve sprinkled with thyme.