Pumpkin soup with sausage balls

Name: Pumpkin soup with sausage balls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Pumpkin; 1 medium onion; 1 red and green pepper; 2 medium-sized tomatoes; 2 TABLESPOONS Oil; 2 fine uncooked bratwursts (à approx. 100 g); 7-10 Tbsp salt, white pepper; 1 TABLESPOON Tomato paste; 3-4 Tsp clear broth (instant); 2-3 stem(s) Parsley and thyme; 4 TSP Fresh cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Pumpkin
1 medium onion
1 red and green pepper
2 medium-sized tomatoes
2 TABLESPOONS Oil
2 fine uncooked bratwursts (à approx. 100 g)
7-10 Tbsp salt, white pepper
1 TABLESPOON Tomato paste
3-4 Tsp clear broth (instant)
2-3 stem(s) Parsley and thyme
4 TSP Fresh cream

Directions

1
Cut pumpkin into slices and remove seeds. Peel pumpkin and cut into cubes. Peel and finely dice onion. Clean, wash and chop the peppers and tomatoes
2
Heat the oil in a pot. Press the sausage meat in dumplings directly from the skin and fry until crispy brown all around. Take out. Sauté onion, pumpkin and paprika in the frying fat. Add tomatoes. Season with salt and pepper. Stir in tomato paste and sweat it. Add approx. 1 l water, bring to the boil and stir in the stock. Wash the herbs and add half. Simmer covered for about 15 minutes
3
Remove herbs and 2/3 of the vegetables with a skimmer. Briefly puree the remaining vegetables in the broth. Heat the vegetables and meatballs in the soup. Season to taste with salt and pepper. Pluck or chop the remaining herbs. Arrange the soup with crème fraîche and garnish with herbs