Exotic and hearty pumpkin soup with mango and mettenden

Ingredients for 6 servings:

• 1 medium butternut squash
• 3 m.-sized potatoes
• 3 carrots
• 2 onions
• 1 can of mangoes
• 2 oranges
• e.g. fresh ginger
• 1 can coconut milk
• 1.2 liters of vegetable broth
• 6 Mettenden
• salt and pepper
• chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for cold days

Pour the vegetable stock into a large pot and place the pot on the stove over low heat. Peel the carrots and potatoes, dice them, and add them to the stock. Wash the pumpkin thoroughly, remove the seeds, and dice the flesh. The skin of the butternut squash can be used. Add the cubes to the pot and stir. Remove the canned mango slices and dice them. Add them to the pot along with the juice. If you like, you can use a fresh, ripe, sweet mango. Squeeze the two oranges and add the juice. Dice the onions, fry them briefly in oil or lard, and add them to the pot. Finely chop the ginger, add it, and mix well. Briefly increase the heat on the stovetop to high and bring to a boil. Reduce the heat slightly and simmer for about 20 minutes. Remove the pot from the heat, let it cool briefly, and then puree. Stir in the coconut milk and season with salt, pepper, and chili, if desired. Add the mettenden sausages to the pot and simmer over low heat for about 20 minutes. If you like, you can slice the mettenden sausages and add them to the soup before serving. Tip: This soup is perfect for using up leftovers. The amount of carrots, pumpkin, and potatoes can be varied. If guests are running late, the soup can stay on the stove. Simply turn off the heat. The soup will stay warm for a long time.