Pumpkin Soup With Meatballs - cooking recipe

Ingredients

1 kg pumpkin, deseeded, peeled and diced
1 None onion, peeled and finely diced
400 g potatoes, peeled and diced
2 None carrots, peeled and finely diced
3 tbsp butter or margarine
2 tbsp caster sugar
None None grated nutmeg
1.5 litres vegetable stock
150 g creme fraiche
2 None sausages
30 g pumpkin seeds

Preparation

Heat butter in a large saucepan and sweat onion until soft. Sprinkle with sugar and let caramelize. Add potatoes, carrots and squash and cook for 5 mins. Season and add nutmeg to taste. Add stock and simmer for 10 mins. Puree and season. Add 1/2 cup creme fraiche (or sour cream, if using). Add meatballs and cook for 10 mins. Serve soup in deep bowls, garnished with pumpkin seeds and remaining creme fraiche.