Pumpkin Stew with Cooking Sausage

Ingredients

• 600 g Hokkaido pumpkin (1 whole Hokkaido pumpkin)
• 300 g potatoes
• 1 bunch spring onions
• 40 g Butter
• 500 ml vegetable broth
• 250 ml carrot juice
• 1 bunch parsley
• 150 g crème fraîche
• 1 organic orange (grated zest)
• 4 tbsp orange juice
• Salt
• Pepper
• Cayenne pepper
• 5 small cooking sausages (80 g each)

Instructions

1. 1.

   Wash the pumpkin, quarter it and remove seeds; peel the potatoes and dice both. Trim the spring onions and cut into rings. Sauté everything in hot butter, then deglaze with broth and carrot juice. Cover and simmer for 20 minutes over medium heat.

2. 2.

   Meanwhile, roughly chop the parsley. Stir crème fraîche into the soup, blend until creamy, and season heavily with orange zest, orange juice, salt, pepper, and cayenne pepper. Pierce the sausages around with a fork, add them to the soup, and let them heat through on gentle heat. Serve sprinkled with parsley.