If you don't have Maltese sausage just use good quality pork sausages. Makes a large pot.


  • 1 large pumpkin peeled and diced
  • 2 tablespoons tomato paste
  • 2 onions chopped
  • 1 stick celery
  • 3 garlic cloves crushed
  • 2 tablespoons coriander seeds
  • 4 sausages chopped plus two for decoration
  • 1.5 litre chicken stock
  • 100 grams course semolina
  • Olive oil
  • Salt and pepper
  • Grated cheese and chopped parsley for serving


  1. Preheat oven to 180oC.
  2. Place pumpkin on a tray and place in the oven for 30 minutes until golden and soft.
  3. While the pumpkin is in the oven fry the onion in a large pot with olive oil for 10 minutes until soft.
  4. Fry the garlic and tomato paste for two minutes.
  5. Add in the celery and 2 sausages. Fry for a further 10 minutes.
  6. Add in the pumpkin and stock. Bring to a boil and then reduce to a simmer.
  7. Simmer for 45 minutes.
  8. Blend with a hand blender and season to taste. If you feel the soup is too thick add in more stock. The semolina will also absorb more liquid so take this into consideration.
  9. Once the soup has been simmered add in the course semolina and simmer for a further ten minutes.
  10. Serve with chopped parsley, grated cheese and crumbled cooked sausage.