Pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• ½ celery root
• 1 thick leek(s)
• 4 carrots
• 3 large onions
• 3 stock cubes
• 1 tsp, sautéed marjoram
• ½ tsp cumin
• ½ tsp coriander powder
• 2 pinches of cinnamon
• Chili flakes, hot, to taste
• 1 cup sour cream or crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

easy and fast

The soup is pureed at the end, so there’s no need to finely dice the ingredients. Dice the onions and fry them in olive oil over high heat. Clean and chop the vegetables. Add them to the onions and fry for about 5 minutes. Add the spices, stir to combine, deglaze with water, and bring to a boil. If you’re not familiar with the spices, season carefully first and then adjust the seasoning to taste. Meanwhile, wash the pumpkin, halve it, remove the seeds, and cut it, skin on, into cubes approximately 2 x 2 cm in size. Add it to the soup, stir to combine, and pour in water until everything is almost covered. Cover and simmer over medium heat for about 20 minutes until tender. When the vegetables are tender, taste for the first time and adjust the seasoning if desired. Add sour cream or crème fraîche and puree everything. Garnish with some parsley for a visual impact.