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Categories:
pumpkin onion peppers tomatoes sunflower oil tomato vegetable stock parsley thyme sausage meat Creme Fraiche parsley
Viewed: 7 - Published at: 9 years agoIngredients
- 1 kg pumpkin, deseeded, peeled and finely chopped
- 1 None onion, peeled and finely chopped
- 2 None peppers (red and green), deseeded, chopped
- 2 None tomatoes, diced
- 3 tbsp sunflower oil
- 1 tbsp tomato puree
- 1.5 litres vegetable stock
- 2 sprigs parsley, finely chopped
- 3 sprigs thyme, finely chopped
- 300 g sausage meat
- 100 g creme fraiche
- None None chopped parsley and thyme, to garnish
Method
- Heat 1 tbsp of the oil in a saucepan and saute pumpkin, onion and peppers. Stir in tomato puree. Add stock and bring to a boil. Add herbs and simmer the soup for 15 mins. Meanwhile, shape sausage meat into small meatballs. Heat remaining oil in a pan and fry meatballs.
- Remove two-thirds of the vegetables from the soup and set aside. Puree soup with a hand blender. Add diced tomatoes, reserved vegetables and meatballs to the soup and bring to a simmer. Season.
- Serve soup in deep plates with a dab of creme fraiche (or sour cream). Garnish with parsley and thyme.
