Pumpkin cream soup with meatballs

Name: Pumpkin cream soup with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Pumpkin (e.g. Hokkaido); 1 Onion; 400 g floury potatoes; 2 Carrots; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1,5 l Vegetable broth (instant); 150 g Fresh cream; 2 (125 g each) fine, uncooked veal sausages; 30 g Pumpkin seeds

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Pumpkin (e.g. Hokkaido)
1 Onion
400 g floury potatoes
2 Carrots
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1,5 l Vegetable broth (instant)
150 g Fresh cream
2 (125 g each) fine, uncooked veal sausages
30 g Pumpkin seeds

Directions

1
Cut the pumpkin into slices, remove seeds, peel, wash and cut into cubes. Peel onion and dice very finely. Peel, wash and dice potatoes and carrots. Heat the fat in a large pot and fry the onion until transparent.
2
Sprinkle sugar and let it caramelize. Add potatoes, carrots and pumpkin and steam for about 5 minutes. Season with salt, pepper and nutmeg. Add stock and simmer for 10 minutes. Puree soup and season again.
3
Stir in 100 g crème fraiche. Squeeze the sausage meat as small dumplings from the skin and let it stand in the soup for 10 minutes. Meanwhile roast pumpkin seeds in a pan without fat. Serve the pumpkin soup.
4
Serve with pumpkin seeds and remaining crème fraîche.