Pumpkin soup with curry, ginger and sausages

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 5 m.-sized potatoes
• 3 m.-sized carrot(s)
• 1 small onion(s)
• 1 small piece(s) of ginger
• 20 ml cognac
• 1 shot of cola
• 800 ml broth
• 200 ml cream
• curry
• nutmeg
• salt and pepper
• Parsley
• 6 Vienna sausages

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple yet unusual

Cut the pumpkin, potatoes, onion, and carrots into blendable cubes. Sauté the onion, ginger, and pumpkin in a little oil. Add a little curry and deglaze with the cognac. Add a dash of cola for sweetness. Pour in the stock and add the potatoes and carrots. Simmer until the potatoes and carrots are relatively soft. In the meantime, season with nutmeg, curry, a little salt, pepper, and dried parsley. Purée everything with a hand blender and add the cream. Finally, add the sausages.