Whoever thinks of autumn, thinks of pumpkin. And whoever thinks of Groningen regional products quickly thinks of Groningen sausage and Groningen mustard. And as it turns out? They are not only delicious on your cocktail plate, but also in your autumnal pumpkin soup. The sweetness of the pumpkin, the spiciness of the Groninger mustard and the quirkiness of the cloves in the Groninger sausage make for a delicious taste sensation. Add some bread, light a candle and you are ready for autumn. Have fun cooking!
Ingredients (4 people)
1 pumpkin
2 onions
1 tbsp Groningen mustard
3 tbsp oil
Pinch of salt & pepper
500 ml broth
1 Groninger sausage
Groninger sausage
Who makes the tastiest dry sausage has been a battle for centuries. Traditionally, every region, town or village in the North had its own recipe with its own blend of spices. But what makes a Grunneger dreuge sausage a Grunneger dreuge sausage? That is the copious amount of cloves. And it is slightly less hard than, say, the Drentse variety. Groningers love it and like to serve it on their cocktail plates. You can get the sausage in any supermarket, but prefer to get it from the butcher around the corner. Often tastier and made with better meat.
Groningen mustard
What is it with this Groningen mustard? Mustard used to be the seasoning for the poor part of the population. While the rich enjoyed expensive herbs and spices from the Far East, the poor made something tasty from what simply grew on their own land: mustard seed. Every region had its own recipe. Typically Groningen is the coarse grind, quite a bit of spice and also quite a bit of acid from the vinegar.
Preparation
Preheat the oven to 180 degrees. Hollow out the pumpkin, peel it and cut it into pieces. Cut the onions into eights and divide the pumpkin and onion over the baking tray. Meanwhile, mix the oil and Groninger mustard together. Spread the mustard-oil mixture over the pumpkin and onions. Put the baking tray in the oven for about 30 minutes.
Dice the Groninger sausage and fry it crispy in the pan.
Remove the squash and onions from the oven and put them in the soup pan. Add the stock and bring to the boil. Remove the pan from the heat and puree into soup with the hand blender. Add a little extra water if necessary. (It depends on how thick you want your soup to be.)
If necessary, season the soup with salt and pepper. (Make sure the pieces of dry sausage also impart flavour)
Spread the Groninger sausage pieces over the soup.
Enjoy your meal!
