Pumpkin, carrot, and potato soup with breadcrumbs and broccoli topping

Ingredients for 2 servings:

• 250 g Hokkaido pumpkin(s)
• 60 g carrot(s)
• 180 g potatoes
• 1 shallot(s)
• 1 garlic clove(s)
• 500 ml water or broth
• salt and pepper
• ½ broccoli
• 50 ml water
• Salt
• 4 tbsp whole wheat breadcrumbs
• 1 tbsp rapeseed oil
• some carrot greens

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 24 minutes

from the pressure cooker

Clean the vegetables, peel if necessary, and roughly dice them. Cook the vegetables in a pressure cooker with water for 4 minutes. Without the pressure cooker, cooking takes about 20 minutes until the soup reaches the desired tenderness. Finally, puree the soup and season to taste. Meanwhile, divide the broccoli into florets and blanch in salted water for 10 minutes until the soup is tender. Lightly toast the breadcrumbs in oil. Chop the carrot tops. Ladle the soup into bowls. Arrange the broccoli and breadcrumbs in the center of each bowl and finally sprinkle the herbs over the soup.