Pumpkin Soup With Meatballs

• 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

1. 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.
2. 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.
3. Serve soup in deep plates with a dab of creme fraiche (or sour cream). Garnish with parsley and thyme.

pumpkin, onion, peppers, tomatoes, sunflower oil, tomato, vegetable stock, parsley, thyme, sausage meat, crueme fraueeche, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16468 (may not work)