John Myers
Pumpkin Soup with Ginger and Ham Sausage
The perfect pumpkin soup with ginger and ham sausage recipe with a picture and simple step-by-step instructions.
- 1 Pumpkin approx. 2.5 kg / cleaned approx. 1.8 kg (here: from the garden of Maria and
- 2 Large onions approx. 300 g
- 2 Garlic cloves
- 1 piece Ginger approx. 4 cm / 50 g
- 2 tbsp Sunflower oil
- 1 tbsp Brown sugar
- 2 liter Chicken broth (8 tsp instant)
- 1 Can Coconut cream 400 ml
- 2 Ham sausages à 325 g
- 1 tbsp Sweet soy sauce
- 1 tbsp Maggi wort
- 1 tsp Salt
- 1 tsp Sambal oelek
- Parsley for garnish
- Quarter the pumpkin, remove the core, peel and dice everything. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Heat sunflower oil (2 tbsp) in a large saucepan and fry the onion cubes with the garlic cubes and ginger cubes in it. Add the pumpkin cubes, sprinkle with brown sugar (1 tbsp) and stir-fry everything for a few minutes. Deglaze / pour in the chicken broth (2 liters / 8 teaspoons instant) and simmer / cook for about 20 minutes. Puree the soup with the hand blender, stir in the coconut cream and season with sweet soy sauce (1 tbsp), Maggi seasoning (1 tbsp), salt (1 tsp) and sambal oelek (1 tsp). Dice the ham sausages, add to the soup, heat everything briefly and garnish hot with parsley, serve.
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