John Myers
Pumpkin – Carrot – Turnip Soup
The perfect pumpkin – carrot – turnip soup recipe with a picture and simple step-by-step instructions.
- 1 middle Hokkaido pumpkin
- 4 medium sized Peeled carrots
- 1 small Swede (turnip)
- 3 tbsp Homemade vegetable broth
- Salt and herbs to your taste
- Freshly ground caraway seeds
- Sour cream
- Peel, wash and cut the pumpkin, carrots and swede, put everything with the vegetable stock to the boil and cook until everything is soft. With the masher, you can puree it, chop it up, season with caraway seeds and then let the whole thing steep. If you like, you can change this to your liking, for example with roasted onions or something else, I ate it this way because I need the beta carotene in this variation for me right now 🙂
- Before serving, heat again, and then add a good spoonful of sour cream 🙂 Enjoy your meal
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