Jauntal Pumpkin Soup

Cut the pumpkin flesh into small cubes. Peel the house sausage and chop finely with a sharp knife. Cut the cleaned leek into very thin strips. In a large saucepan, heat the canola oil and cook the sausage over medium heat until slightly crispy, but not too crispy. Remove the sausage from the pan with a spatula and sauté the leek strips in the remaining oil over medium heat without letting them color too much. Add the diced pumpkin, mix well with the leeks and pour in beef broth and bring to a boil. Then reduce the heat again and simmer for about 20 to 30 minutes until the pumpkin flesh is completely soft. The resulting soup either pass through a whisk or puree with a blender. Add sour cream or crème fraîche and egg yolk, season with salt and ground or finely chopped peperoncini and a dash of vinegar and serve hot.

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