Dead Grandma with Pumpkin Soup

Ingredients for 8 servings:

• 300 g sausage (gruel sausage)
• 3 onions
• ½ pumpkin(s) (Hokkaido)
• ½ celery root
• 2 carrots
• 1 stalk(s) leek
• 3 parsley roots
• 1 bulb(s) of ginger
• 1 chili pepper(s)
• 100 ml olive oil
• 1 tsp curry powder
• ½ lemon(s)
• 1 cup whipped cream
• some sugar
• 2 potatoes
• n. B. water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

delicious as a starter

Peel and core all the vegetables except for one onion and roughly dice them. Then sweat them vigorously in a large pot with the oil; it’s okay if it sticks to the bottom a little. Just before adding the water, fry the curry powder in the pot. Fill the pot with water until everything is well covered and simmer for about 45 minutes. Puree everything and season with pepper, salt and lemon juice. Keep the soup warm. Finely dice the third onion and gently heat it in a pan with the blood sausage until everything is hot and the sausage has melted. Whip the cream with a little sugar until stiff peaks form. For each portion, fill a 200ml jar 1/4 full with the blood sausage, then fill with the soup and top with the whipped cream. The rest of the soup can be eaten the next day.