John Myers
Pumpkin Cream Soup with Frankfurt Beef Sausage
The perfect pumpkin cream soup with frankfurt beef sausage recipe with a picture and simple step-by-step instructions.
- 1 Medium-Sized pumpkin (900 g pumpkin meat)
- 1 Large potato (approx. 150 g)
- 1 Large onion (approx. 150 g)
- 2 tbsp Butter
- 1 liter Vegetable broth (5 teaspoons instant)
- 1 a cup Cooking cream (250 g / here: From Weihenstephan)
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 1 tbsp Sweet soy sauce
- 4 Frankfurt beef sausage (400 g)
- 1 tbsp Parsley (here: TK)
- Clean / peel and dice the pumpkin. Peel, wash and dice the potatoes. Peel and dice the onion. Peel off the Frankfurt beef sausages, halve lengthways and cut into slices. Heat butter (2 tablespoons) in a tall saucepan, add the vegetables (diced pumpkin, diced potatoes and diced onions) and fry vigorously while stirring. Deglaze / pour in the vegetable stock (1 liter) and cook / simmer for about 20 minutes. Season / refine with salt (½ teaspoon), pepper (½ teaspoon), sweet soy sauce (1 tbsp) and cooking cream (250 g). Mix up with the hand blender or here with the mixer. Fold in the sausage slices and parsley and serve the soup hot.
Facebook Comments