Pumpkin Soup with Salsiccia and Cheddar

Name: Pumpkin Soup with Salsiccia and Cheddar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 600 grams Pumpkin; 2 Carrots; 1 Leek; 2 cloves Garlic; 2 tablespoons Olive Oil; 800 milliliters Vegetable Broth; 1 teaspoon Salt; ½ teaspoon Black Pepper; 1 pinch Nutmeg; 250 grams Salsiccia; 60 grams Cheddar; 60 grams Yogurt

40 min·23 Views

Marcel Aichberger

36 Recipes

A velvety, golden pumpkin soup topped with savory, pan-seared Italian sausage, sharp melted cheddar, and a cool dollop of yogurt. Perfect for a cozy autumn dinner.

Allergens

1,585kcal

4 Portions · 1,720 g

Protein

68 g

Carbohydrates

62 g

Fat

111 g

Fiber

31 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Pumpkin600 grams
Carrots2
Leek1
Garlic2 cloves
Olive Oil2 tablespoons
Vegetable Broth800 milliliters
Salt1 teaspoon
Black Pepper½ teaspoon
Nutmeg1 pinch
Salsiccia250 grams
Cheddar60 grams
Yogurt60 grams

Prepare the vegetables

1
Peel 600 g Pumpkin, remove the seeds, and cut the flesh into medium cubes.
2
Peel 2 Carrots and slice them into thick coins.
3
Trim, wash, and slice 1 Leek into rings.
4
Peel and mince 2 cloves Garlic.

Cook the soup

5
Warm 1 tbsp Olive Oil in a large pot over medium heat.
6
Add the sliced leek and minced garlic, sautéing for 3 minutes until softened.
3 min
7
Add the cubed pumpkin and sliced carrots to the pot.
8
Pour in 800 ml Vegetable Broth and bring to a boil.
9
Lower heat to medium-low, cover with a lid, and simmer for 18 minutes until the vegetables are tender.
18 min
10
Puree the soup with an immersion blender until completely smooth.
11
Stir in 1 tsp Salt, 0.5 tsp Black Pepper, and 1 pinch Nutmeg.

Pan-fry the sausage

12
Slice 250 g Salsiccia into bite-sized medallions.
13
Heat the remaining 1 tbsp Olive Oil in a frying pan over medium-high heat.
14
Fry the sausage medallions for 6 minutes, turning occasionally until browned and cooked through.
6 min

Garnish and finish

15
Grate 60 g Cheddar coarsely.
16
Ladle the warm soup into serving bowls.
17
Arrange the browned salsiccia medallions in the center of each bowl.
18
Spoon 60 g Yogurt across the center and scatter the grated cheddar over the top.