In a medium pot, add the finely minced garlic and onion. Also add the sausages and break them with a wooden spoon. Cook for a few minutes continuing breaking up the sausage, until it starts to brown.
Add the flour, mix a bit to remove clumps, then add the chicken or vegetable stock.
Peel and chop the pumpkin into small cubes and add it to the soup. Add also the thawed or fresh spinach to the pot.
Turn the heat to low and simmer for 20 minutes. Season with salt, freshly ground black pepper and chili pepper flakes to taste.
As last step, add the cream to the soup and mix well. Serve immediately as it is or with some grated Parmesan on top.
How to make this recipe in the slow cooker: Yes, you can of course make this recipe in the slow cooker. First cook the sausage, onions, and garlic in a skillet, then add them to the slow cooker with the rest of the ingredients and cook on low for 5-6 hours or high for 3-4 hours.