Chorizo & curry pumpkin soup from the fire pot

For one Monolith Classic Dutch Oven, approx. 10 portions:

5 chorizo sausages, fresh, or similar spicy or Mediterranean sausage

2 small Hokkaido pumpkins, cut into cubes or slices

2 small onions, cut into slices

1 red bell pepper, cut into cubes

1 clove of garlic, chopped

2 tbsp tomato purée

2 tbsp curry BBQ rub, here "Gans'n Roses" from Rock`n`Rubs

400 ml coconut milk

400 ml vegetable stock

A dash of soy sauce

Cut the sausages into slices of approx. 1 cm and roast in a preheated Dutch oven over a direct heat, stirring until golden brown, then set aside.

Now fry the pumpkin, peppers, onion and garlic in the sausage fat. When the desired degree of roasting is reached, add 2 tablespoons of tomato purée and also roast briefly. At the same time, roast the pumpkin seeds with a little olive oil in the lid of the Dutch oven and set aside.

Deglaze the Dutch oven 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 approx. 30 minutes until all the ingredients are soft and cooked. Stir occasionally.

Using a hand blender, puree the soup to the desired consistency. Season to taste with salt and pepper and a little curry rub and soy sauce if necessary and adjust the consistency with stock or water.

Add all but a small amount of the sausage slices and heat briefly.

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

Enjoy your meal!