Roasted pumpkin parsnip soup with meatballs

Name: Roasted pumpkin parsnip soup with meatballs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 Butter squash (about 1,2 kg); 500 g Parsnips; 4 Stem(s) Thyme; 7-10 Tbsp demerara sugar; 7-10 Tbsp Sea salt and pepper; 4 TABLESPOONS Olive oil; 2 Onions; 2 Garlic cloves; 3 coarse uncooked bratwursts (à approx. 125 g); 2 TABLESPOONS Vegetable broth (instant); 2 TABLESPOONS Pumpkin seeds; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 Butter squash (about 1,2 kg)
500 g Parsnips
4 Stem(s) Thyme
7-10 Tbsp demerara sugar
7-10 Tbsp Sea salt and pepper
4 TABLESPOONS Olive oil
2 Onions
2 Garlic cloves
3 coarse uncooked bratwursts (à approx. 125 g)
2 TABLESPOONS Vegetable broth (instant)
2 TABLESPOONS Pumpkin seeds
baking paper

Directions

1
Cut the pumpkin into quarters. Scrape out seeds and fibers with a tablespoon. Cut the pumpkin into slices, peel and cut into pieces. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).
2
Peel, wash and slice the parsnips. Wash thyme, dab dry, chop coarsely.
3
Line a fat pan (deep baking tray) with baking paper. Spread pumpkin and parsnips on it. Sprinkle with thyme, up to 1 tsp., 1 1/2 tbsp. sugar and approx. 1 tsp. salt and pepper each. Sprinkle with 2 tablespoons of oil.
4
Bake in a hot oven for about 45 minutes.
5
Meanwhile peel onions and garlic, dice finely. Heat 1 tablespoon of oil in a large pot. Roast the pumpkin seeds in it while turning and take them out. Heat 1 tablespoon of oil in the pot. Press sausage meat in small portions directly from the skin into the hot oil, fry all around for 2-3 minutes.
6
Take it out. Sauté onions and garlic in frying fat. Take the vegetables out of the oven and add them, except for some vegetable pieces. Add 1 1/2 l water and broth and bring to the boil.
7
Puree everything with a hand blender. Add the vegetable pieces and meatballs to the soup and leave to stand for about 5 minutes. Season to taste with salt and pepper. Sprinkle with rest of thyme and possibly pumpkin seeds.