Pumpkin soup

Ingredients for 6 servings:

• 1 kg pumpkin(s), (e.g. Hokkaido)
• 400 g potatoes, floury
• 2 carrots
• 2 onions
• 4 tbsp olive oil
• 2 tbsp sugar
• 1 ½ liters of boiling water
• 4 sausages, e.g. Knacker, Vienna sausages, bratwurst, chorizo
• Salt
• Cayenne pepper
• n. B. Nutmeg
• 3 tsp curry powder
• n. B. Thyme, fresh, alternatively dried

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with potatoes and carrots

Clean the pumpkin, remove the core (and skin if desired), and dice the flesh. If using Hokkaido pumpkins, the skin can be used as well. Peel and roughly dice the potatoes. Wash the carrots, peel if desired, and slice them. Dice the onions and fry them in olive oil in a large soup pot until lightly browned. Then sprinkle sugar over the onions to allow them to caramelize slightly. Add the potatoes, carrots, and pumpkin and fry for 10 minutes. Meanwhile, season with salt, cayenne pepper, nutmeg, curry powder, and roughly chopped thyme. Pour about 1.5 liters of boiling water into the pot and simmer the vegetables for 10-15 minutes until tender. Then puree the soup with an immersion blender. Slice the sausages and fry them in a pan until crispy (with or without fat, depending on the type of sausage). Serve the soup in bowls, top each with a few pieces of sausage, and garnish with thyme sprigs. The soup itself isn’t watery; the potatoes give it a nice, creamy texture, so it’s perfectly fine without crème fraîche or anything similar. If you like, you can, of course, refine it with crème fraîche.