Pumpkin Soup With Meatballs - cooking recipe

Ingredients

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

Preparation

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.