Pumpkin soup with peas and meatballs

Name: Pumpkin soup with peas and meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 1 kg Hokkaido Pumpkin; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1,5 l Vegetable broth; 1 (approx. 125 g) blanched veal sausage; 100 g frozen peas; 4 TABLESPOONS Fresh cream; 7-10 Tbsp coarsely ground pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Our favourite vegetables are in abundance at the moment! Recipes with pumpkin are just right, they are quick to prepare and taste fantastic!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
1 kg Hokkaido Pumpkin
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1,5 l Vegetable broth
1 (approx. 125 g) blanched veal sausage
100 g frozen peas
4 TABLESPOONS Fresh cream
7-10 Tbsp coarsely ground pepper

Directions

1
Peel and chop the onions. Peel and roughly chop the garlic. Pumpkin wash, clean, halve, remove seeds and dice coarsely. Heat 2 tablespoons of oil in a pot, fry onions and garlic in it until transparent.
2
Add pumpkin, steam briefly, season with salt, pepper and sugar. Deglaze with broth, bring to the boil and simmer covered for about 25 minutes.
3
In the meantime heat 1 tablespoon of oil in a coated pan. Press the sausage meat as dumplings from the intestines into the pan. Fry the meatballs for 3-4 minutes, turning them over. Remove the soup from the heat, puree it finely and season to taste with salt, pepper and sugar.
4
Add peas to the soup.
5
Stir crème fraiche until smooth. Spread the meatballs in bowls. Pour in soup. Spread the crème fraiche on top and grind with coarse pepper.