Sausage Vegetable Soup

Peel the pumpkin and scrape out the seeds and fibers. Cube the flesh into 1-2 cm pieces. Rinse and cube the potatoes and celery. Peel and finely chop the onion and garlic. Heat 2 tablespoons oil in a saucepan. Saute the onions and garlic until soft. Add the diced vegetables and saute. Season with salt, pepper and curry powder. Add the bay leaf and pour in the broth. Cover and simmer for about 15 minutes until the vegetables are cooked.

Heat the remaining oil in a frying pan. Slice the sausages and saute in the oil until golden brown. Rinse, shake dry and finely chop the parsley. Add the sausages to the soup and sprinkle with the chopped parsley.