Carrot and pumpkin soup

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s), approx. 1 kg
• 2 tbsp olive oil
• 600 g carrot(s)
• 200 g potatoes
• 300 g parsnip(s)
• 10 g ginger root
• 1 onion(s)
• 1 liter of water
• 3 tsp, leveled salt
• pepper
• 2 tbsp white wine vinegar
• curry
• Thyme
• Coriander leaves
• chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple, without cream

Wash and halve the pumpkin. Then scoop out the inside with a spoon. Then cut the pumpkin into cubes approximately 2 cm in size. Heat the olive oil in a large pot and add the pumpkin pieces. Cover. Braise the pumpkin for approximately 15 minutes over medium heat, stirring occasionally. Meanwhile, peel and chop the carrots, parsnips, and potatoes. Dice the onion. Add everything to the pot, fill with 1 liter of water, and bring to a boil. Simmer everything over low heat for approximately half an hour, until the carrots are soft. Then puree all ingredients until the desired consistency is reached. Season with salt and pepper. White wine vinegar, curry powder, thyme, coriander, and chili are optional and can be added at the end.