Pumpkin soup easy and quick

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 piece(s) fresh ginger (1/2 thumb size)
• 1 large carrot(s)
• 1 piece(s) leek (equivalent to the carrot)
• 1 piece(s) celeriac, thumb-sized
• 3 m.-large parsley root(s)
• 2 tbsp soy sauce
• some salt and pepper
• Parsley, fresh, chopped
• Paprika powder, hot
• Cream, as desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the pumpkin in half and remove the seeds and inner fibers. Then, using a vegetable peeler, remove the outer skin and cut the pumpkin halves into small pieces. Peel and finely dice the onion, garlic, and ginger. Trim the parsley root, carrot, and celery, as well as the leek. Sauté everything together in 1 teaspoon of oil (rapeseed, sunflower, safflower, or mild olive oil), add 1/4 liter of water, and cook until soft. Purée the vegetables with a hand blender, season with soy sauce, pepper, paprika, and, if desired, (herb) salt. I personally don’t add cream, but you can use sour cream or cream to enhance the flavor (evaporated milk with 4% fat is a good alternative). Sprinkle with freshly chopped parsley—and the soup is ready! You can spice up this soup with fresh lentil sprouts and a slice of whole-grain bread for a wholesome, low-fat meal, or serve it “on its own” as an autumnal appetizer!