Cut the pumpkin into bite-sized pieces, removing the tough skin. Dice the onion into 1cm cubes.

Make shallow diagonal cuts in the sausages and slice them in half diagonally.

Heat butter in a pot over medium heat, sauté the onion until translucent. Add pumpkin and sausages, stir until coated with oil. Sprinkle flour and cook until no longer powdery.

Add water and seasonings, bring to a boil while stirring. Cover and simmer on low heat for 10 minutes until pumpkin softens.

Gradually add milk, stirring each time. Heat on medium until the soup thickens.