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Smoked pork sausage and potato soup with roasted pumpkin

Smokey, warming and economical, this pork sausage and potato soup recipe is a winter winner. Serve with maple roasted pumpkin, sour cream and herbs for a tasty, wholesome family meal
Smoked pork sausage, potato and roasted pumpkin soup
4
15M
1H 10M
1H 25M

This recipe first appeared in Woman’s Day.

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Ingredients

Maple roasted pumpkin

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
2.Maple roasted pumpkin: In a bowl, combine syrup, oil, cumin and cayenne. Arrange pumpkin on tray and drizzle with maple mixture. Season. Roast for 40-45 minutes until caramelised and tender.
3.Remove sausage meat from casings and roll into small balls. In a large saucepan, heat oil on medium. Sauté meatballs for 4-5 minutes until golden. Add onion, garlic, paprika and fennel. Sauté for 4-5 minutes until tender.
4.Stir in stock, potatoes and beans. Bring to the boil, then reduce heat to low. Simmer, covered, for 15 minutes.
5.Sprinkle with micro parsley and chives. Accompany with maple roasted pumpkin and sour cream.
  • Try using a sliced fennel bulb in place of the red onion.
Note

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