Creamy Hokkaido pumpkin soup with curry and coconut milk and crispy chorizo sausage from the Monolith fire pot. Quickly made and simply delicious de luxe!

Preparation:

Cut the sausages into slices of about 1cm and roast them in a fire pot preheated over direct heat, stirring until golden brown, then put to one side.

Now roast the pumpkin, pepper, onion and garlic in the sausage oil. When the desired degree of roasting is reached, add 2 tablespoons of tomato purée and continue cooking briefly. At the same time, roast the pumpkin seeds with a little olive oil in the lid of the fire pot and set aside.

Deglaze the fire pot with coconut milk, vegetable stock and a dash of soy sauce, season with the curry rub and bring everything to the boil briefly. Then simmer with the deflector for indirect heat and the lid closed for about 30 minutes until all the ingredients are soft and cooked. Stir occasionally.

Now puree the soup with a hand blender to the desired consistency. If necessary, season with salt and pepper, a little curry rub, soy sauce and adjust the consistency with stock or water.

Add the sausage slices again, except for a small amount, and heat briefly.

To serve, arrange the remaining sausage slices, roasted seeds and some cress and balsamic vinegar on the soup. It goes wonderfully with fresh baguette.

Enjoy your meal!

MONOLITH-Chorizo & Curry Pumpkin Soup-04