Pumpkin Soup with Meatballs

Pumpkin Soup with Meatballs


  • 1 kilogram pumpkin (deseeded, peeled and diced)
  • 1 onions (peeled and finely diced)
  • 400 grams potatoes (peeled and diced)
  • 2 carrots (peeled and finely diced)
  • 3 tablespoons butter (or margarine)
  • 2 tablespoons caster sugar
  • grated nutmeg
  • 1.5 liters vegetable stock
  • 150 grams crème fraîche
  • 2 sausages
  • 30 grams pumpkin seeds


  1. 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. Purée and season. Add 1/2 cup crème fraîche (or sour cream, if using). Add meatballs and cook for 10 mins. Serve soup in deep bowls, garnished with pumpkin seeds and remaining crème fraîche.
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