Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 2 medium onion (s)
• 1 clove garlic
• 2 carrot (s)
• 1 red pepper (s)
• 0.5 ½ leek stick (s)
• 1 ½ liter vegetable stock
• 2 tablespoon Cremefine
• 2 potato (s)
• 1 pack ham cubes
• 2 handfuls green beans, frozen
• Pepper, black
• Turmeric powder
• Curry powder
• Paprika powder, hot pink
• some parsley, fresh
• 5 Cabanossi
• Olive oil for frying

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Instructions

1. Roughly dice the onions, finely dice the garlic and let both become translucent in hot olive oil. Hollow out the pumpkin and add diced. Add the carrots, bell peppers and leek sticks, also diced small, and fry briefly. Deglaze the vegetables with the broth and simmer for about 10 minutes.
2. Put 3 ladles full of it in a mug and puree well. Stir in the Cremefine and add the liquid back to the soup. Add the diced potatoes, diced ham and frozen green beans and cook for 15 minutes. Season the soup with freshly ground black pepper, plenty of turmeric, curry and rose paprika and add the fresh, chopped parsley. Let the Cabanossi warm up in the soup for the last 5 minutes.