This is not a vegetarian soup. The reason is pretty easy: I needed a thickener for the soup but was out of cream. I remember going to dinner a while back & one companion ordering warm blood sausage and liverwurst. At the time, I didn't find the combination of sausage & warm very appealing. I still don't, to be honest, but it reminded me that blood sausage falls apart when warm. I thought it might be the last touch that I needed in an otherwise bland pumpkin soup. I didn't have any cream, so why not?
Result: very tasty, not meaty, subtle depth and no leftovers.
1 pumpkin, cooked in 1 L broth, spices to taste. Cook until tender, add 1 Tbsp blood sausage & puree.