Quarter, core and peel the pumpkin, first cut into slices and then into cubes. Open the beetroot in a container, remove one at a time, dice and return to the container with the liquid. Peel and quarter the apple, remove the core and dice. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat butter (2 tablespoons) with sunflower oil (2 tablespoons) in a large saucepan. Add the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry vigorously. Add pumpkin cubes and apple cubes and fry them as well. At the bottom of the pot, roasting substances should form slightly. Deglaze / pour in the vegetable stock (5 liters). Add the beetroot with the liquid and season with lemon juice (1 teaspoon), sweet soy sauce (1 teaspoon), salt (2 teaspoons), mild curry powder (1 teaspoon), sugar (1 teaspoon) and colored pepper from the mill (1 teaspoon) . Let everything simmer / boil for about 20 minutes with the lid closed. In the meantime, cut the Nuremberg sausages into small slices and fry them in a pan with sunflower oil (2 tbsp) until golden-brown. Finely puree the soup with the hand blender, stir in the cooking cream (100 g), crème fraîche (4 tbsp) and fold in the prepared Nuremberg sausages. Garnish the soup with chives and serve a dollop of crème fraîche.