John Myers
Ingredients for 6 servings:
- 500 g Hokkaido pumpkin(s) or butternut squash
- 300 g carrot(s)
- 200 g zucchini, yellow, alternatively green
- 100 g parsnip(s)
- 1 liter vegetable broth
- 100 ml cream
- Ginger powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
with pumpkin and parsnip
Halve the pumpkin and remove the seeds. If desired, peel with a vegetable peeler and cut into cubes. Wash the zucchini, peel the carrots and parsnips, and cut everything into roughly equal-sized pieces. Place the diced vegetables and the vegetable stock in a large pot and simmer for about 20 minutes. Then puree everything very finely with a hand blender and refine with the cream. Season with salt, pepper, and a little ground ginger. Tips: Fried chicken breast strips, shrimp, smoked salmon strips, croutons, pumpkin seeds, etc. are suitable toppings. If you prefer a vegan option, you can also replace the cream with soy cooking cream. It makes no difference in taste whether you use yellow or green zucchini. However, with green zucchini, the color of the finished soup will be more brown and not as bright yellow-orange. In autumn, when it gets wet and unpleasant outside, a soup that warms you up and boosts your immune system with its many beneficial nutrients is simply wonderful. And when it’s quick to prepare and tastes absolutely delicious, like this one, it quickly becomes a favorite family meal.
Facebook Comments