John Myers
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Spicy Pumpkin Soup with Potato and Grilled Sausage
The perfect spicy pumpkin soup with potato and grilled sausage recipe with a picture and simple step-by-step instructions.
Spicy pumpkin soup:
- 1480 g / cleaned approx. 1000 g 1 Hokkaido Kürbis
- 250 g 2 große Zwiebeln
- 2 Knoblauchzehen
- 1 Stück Ingwer
- 1 rote Chilischote
- 2 tbsp 1 rote Chilischote
- 1,5 liter 1 rote Chilischote
- 250 ml Coconut milk
- 2 tbsp cut TK / own production Fresh coriander
- 1 tbsp Mild curry powder
- 1 tsp Ras el Hanout (Arabic seasoning mix)
- 1 tsp Salt
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Cinnamon
- 1 tbsp Ketchup Manis
- 1 tbsp Liquid Maggi wort
Potato garnish:
- 400 g Triplets (small waxy potatoes)
- 1 tsp Salt
Grilled sausage deposit:
- 300 g 1 Packung Nürnberger-Rostbratwürste
- 2 tbsp Peanut oil
- 1 tsp Mild curry powder
Serve:
- Whipped cream
- Creme fraiche Cheese
Spicy pumpkin soup:
- Quarter the pumpkin, remove the core with a spoon, peel the pumpkin quarters with a peeler, then cut everything into wedges and dice. Peel and dice the onions. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat olive oil (2 tbsp) in a high pot, add / fry the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes + onion cubes and pumpkin cubes) one after the other and deglaze / pour over the vegetable stock (5 liters), add the cut coriander (2 tablespoons frozen) and Simmer everything with the lid on for about 20 minutes. Work / mix well with the hand blender and stir in the coconut milk (250 ml). With mild curry powder (1 tbsp), Ras el Hanout (1 tsp), salt (1 tsp), colorful pepper from the mill (2 big pinches), cinnamon a big pinch), sweet soy sauce (1 tbsp) and liquid Maggi seasoning (1 Tbsp).
Potato garnish:
- Peel and wash the potatoes. Cook in salted water (1 teaspoon salt) for about 20 minutes, drain, let cool down a little and dice.
Grilled sausage deposit:
- Cut the Nuremberg sausages into small slices and fry them in a pan with peanut oil (12 tbsp) until golden-brown. Season with mild curry powder (1 teaspoon).
Serve:
- Fill the sausage insert and the potato cubes into the pumpkin soup, stir and briefly heat everything. Fill the pumpkin soup into soup bowls, drizzle with whipped cream or crème fraîche and serve.
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