Pumpkin soup with butternut squash by Benjamin

Ingredients for 4 servings:

• 1 small butternut squash
• 2 medium-sized potatoes or 1 sweet potato
• 2 carrots
• 4 small cocktail tomatoes
• 2 Mettwurst sausages, optional
• 2 onions, red
• 2 garlic cloves
• 2 cm ginger
• 200 ml white wine
• 400 ml coconut milk
• 2 bay leaves
• 750 ml beef broth or vegetable broth
• some olive oil
• 3 tbsp butter
• 1 tbsp curry powder
• 1 tsp sweet paprika powder
• salt and pepper
• turmeric
• coriander
• cumin
• possibly Tabasco
• 1 cup of sour cream, approx. 200 g
• some pumpkin seed oil
• 1 tbsp, heaped parsley, frozen or fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the pumpkin, halve, remove the seeds, and cut into cubes. Peel and finely slice the carrots and potatoes. Chop the onions, garlic, and ginger. Cut the sausages into slightly larger pieces. Halve the tomatoes. Melt the butter in a saucepan and heat the pumpkin, carrots, potatoes, onions, garlic, and sausages over high heat for a few minutes. Stir occasionally so that everything gets a good heat. Add the curry powder and a little salt and pepper, then deglaze with the white wine and reduce by half. Add the stock, cherry tomatoes, ginger, bay leaves, and spices. Cover and simmer over low to medium heat for 25 minutes. Stir occasionally. When everything is tender, remove the bay leaves and sausage pieces, add the coconut milk, and puree everything until it reaches the desired consistency. Season with salt and pepper and add a little parsley. If you like it a bit spicy, add a few dashes of Tabasco. Now divide the soup among the bowls, add the sausage pieces, sprinkle with the remaining parsley, drizzle with a few drops of pumpkin seed oil, and, if desired, add a dollop of sour cream. This goes well with potato bread or white bread.