Best Pumpkin And Salami Soup Kürbissuppe Mit Salami Recipes

PUMPKIN SAUSAGE SOUP

Steps:

• In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

PUMPKIN AND SALAMI SOUP (KüRBISSUPPE MIT SALAMI)

Steps:

• Heat the oil and butter in a large saucepan and gently sauté the pumpkin with the onion and garlic for about 5 minutes until softened.
• Add the curry and thyme and cook for one minute then stir in the stock.
• Bring to the boil, season and simmer, partially covered, for about 15 to 20 minutes until the flesh is very soft.
• Strain off the liquid and reserve.
• Pass the solids through a food processor or blender and blend until smooth, adding the reserved liquid.
• Return to the pan and bring back to the boil.
• Stir in the cream and then check the seasoning.
• Pour into warmed soup plates and gently stir through the salami pieces. Sprinkle with the parsley leaves and serve with chunks of German rye bread.

PUMPKIN AND SAUSAGE SOUP

Steps:

• Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
• Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
• Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
• In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.