Chop the pumpkin and onion into rough wedges, toss with garlic and oil in roasting pan and bake at 180C/360F for 1 hour. Cut off the skins and chop the flesh. Drain the beans and place in a large pot with carrots and plenty of cold water and cook for 30 minutes. Combine the pumpkin, onion, garlic, tomatoes, beans, carrots, salt and pepper and add the stock or boiling water. Cook for another 20 minutes, stirring occasionally. Prick the sausages and grill until well-browned. Add to soup with parsley and serve with crusty bread.
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|Serving Size: 1 Serving (5489g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 556 (28%)|
|Amt Per Serving||% DV|
|Total Fat 61.8g||82 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 144mg||44 %|
|Sodium 6886.1mg||237 %|
|Potassium 6980.5mg||184 %|
|Total Carbohydrate 220.5g||65 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 213.9g|
|Protein 128.4g||183 %|
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Calories per serving: 1969
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