Pumpkin-Potato-Soup with spicy Merguez 😜

I am off today but because I was really busy with reading all the contributions to the #fruitsandveggiesmonday competition hosted by @lenasveganliving with the difficult job to decide to give whom which prize and writing a short note, there wasn't much time for cooking. It had to be quick and easy. And that's what I made:

SAUSAGES! 😵 No! YES! It's a vegan Merguez I bought the other day because I was curious about it. I try out vegan versions of the non vegan originals every now and then. But because I am vegetarian for more than 20 years and there were no stuff like this back then I don't need it really. I seldom have those cravings. I originally wanted to serve the merguez with Sauerkraut on New Years Day but I was sick (😝) that day ...

Today I wasn't only cooking fast and furious but I also safed some foods from spoiling. There was this Hokaido Pumpkin sitting on my kitchen bench since Christmas. I know it has a good shelf life but I wouldn't want to risk it much longer.

Down in the basket for onions and potatoes I found these two guys. The way they look like I assume that they had plans to take over the rules in the kitchen and later in the whole apartment. Thankfully I discovered this attempt and stopped them soon enough! 🥔🥔

I set the halved pumpkin into the preheated (180 degrees Celsius) and backed them for about 20 minutes or until the flesh is soft. Inbetween I used the time to read two or three more posts ... 🤓

Back in the kitchen I chopped an onion and the two potato friends into small cubes and stirfried them in vegetable oil until the onions started to soften. I added some vegetable broth and cooked it for about ten minutes.

I scratched out the pumpkin flesh and smashed it with a fork. Then it went into the pot to the onions and the potatoes. I added more water and seasoned with pepper and a little bit of salt. I was very delicate with this because I didn't know how spicy the merguez would be.

I fried the vegan sausages in a pan and served with them the soup. 

The sweet taste of the pumpkin and the spicy meguez complemented each other perfectly! This was a very good and comforting lunch!