Pumpkin soup with meatballs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the pumpkin into slices, remove the seeds. Peel the flesh and cut into cubes. Peel and finely dice onion. Clean, wash and chop the peppers. Clean, wash and dice the tomatoes. Heat 1 tablespoon of oil in a saucepan.

2. 2

   Fry pumpkin, onion and paprika in it. Stir in tomato paste. Add stock and bring to the boil. Wash herbs and add to pumpkin. Cook at medium heat for about 15 minutes. Heat the remaining oil. Squeeze the sausage meat as small dumplings out of the skin and fry all around in a pan. Remove parsley and thyme and 2/3 of the vegetables from the pan. Puree the rest of the vegetables in the stock. Add tomato cubes, vegetables and dumplings to the soup and heat. Season to taste with salt and pepper. Arrange pumpkin soup in plates.

3. 3

   Squeeze the sausage meat as small dumplings out of the skin and fry all around in a pan. Remove parsley and thyme and 2/3 of the vegetables from the pan. Puree the rest of the vegetables in the stock. Add tomato cubes, vegetables and dumplings to the soup and heat. Season to taste with salt and pepper. Arrange pumpkin soup in plates. Add a dash of crème fraîche and sprinkle with parsley. Serve garnished with thyme

Nutrition Facts

KCAL
490 kcal

CARBS
12 g

FATS
42 g

PROTEINS
15 g