Celery and pumpkin bisque with sausage chips

Ingredients

• 1 smaller onion
• 3 cloves of garlic
• one half of a pumpkin
• one half of a celery
• 2 tbl spoons of sour cream
• 1.5 tbl spoons of rosemary leaves
• sliced sausage, amount according to taste
• a bit of ground nutmeg
• salt, freshly ground pepper
• about 1 l of water

Peel the onion and the garlic and chop them quite fine. Add some salt and pepper and start cooking them in a bit of oil. Meanwhile peel the celery and the pumpkin and cut them in equally big pieces. When the onions and the garlic is soft enough, add the vegetables and cook them together for 10 minutes, after adding some salt, then pour the water into the dish, turn on the heat and cover the dish. Cook it until the celery becomes absolutely soft. When it's done, puree the soup with a blender and put it back to the burner. Add the sour cream and the nutmeg, some ground pepper and, if necessary, salt. The soup is finished. 

Fry the rosemary leaves in a bit of oil to make them crunchy, as well as the sausage, and serve the soup with these two on the top.