Pumpkin Stew with Sausage
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 1 Hokkaido pumpkin about 600 grams (approximately 21 ounces)
- 300 grams potatoes
- 1 bunch scallions
- 40 grams butter
- 500 milliliters Vegetable broth
- 250 milliliters Carrot juice
- 1 bunch parsley
- 150 grams Crème fraiche
- 1 Organic orange (Zest)
- 4 Tbsps Orange juice
- salt
- peppers
- cayenne pepper
- 5 small Boiled sausages 80 grams (approximately 3 ounces)
Preparation steps
1.
Rinse the pumpkin, quarter, remove seeds and dice. Peel and dice the potatoes. Rinse the scallions and cut into rings. Heat the butter and saute the pumpkin, potatoes and scallions. Pour in the broth and carrot juice. Cook over medium heat, covered for 20 minutes.
2.
Coarsely chop the parsley. Stir the creme fraiche into the soup. Add the orange zest, juice, salt, pepper and cayenne. Prick the sausages all around with a fork, add to the soup and heat over low heat. Serve garnished with parsley.
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