Roasted pumpkin soup with meatballs

Ingredients

Directions

1. 1

   Quarter the pumpkin, scrape out the seeds with a tablespoon. Clean about 1/3 of the seeds and put aside. Peel the pumpkin and cut into fine slices. Clean, wash and slice the parsnips.

2. 2

   Wash the thyme, shake dry and pluck the leaves from the stalks. Place the pumpkin, parsnips and thyme (except for 1 teaspoon for garnishing) on a greased pan of the oven lined with baking paper, sprinkle with sugar, salt and pepper.

3. 3

   Sprinkle with 2 tablespoons of olive oil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Meanwhile peel and chop the onions and garlic. Heat 2 tablespoons of olive oil in a saucepan and sauté the onions and garlic.

4. 4

   Take the vegetables out of the oven and add, except for 1-2 parsnip slices and pumpkin slices for garnishing. Deglaze with broth, bring to the boil. Puree with a blender and season again with salt and pepper.

5. 5

   Meanwhile, heat the oil in a large pan, fry the pumpkin seeds briefly while turning, remove. Press the sausage meat into the hot oil and fry for about 3 minutes, turning over.

6. 6

   Add meatballs and pumpkin seeds to the soup. Arrange in a tureen. Sprinkle with thyme and garnish with pumpkin and parsnip.