Pumpkin soup with carrots, peas, meat and potatoes

Ingredients for 3 servings:

• ½ pumpkin(s) (Hokkaido)
• 2 large potatoes
• 2 carrots
• 2 onions
• 250 g soup vegetables (celery, leek, parsley, …. frozen)
• 250 g peas with carrots (frozen or from a can)
• 2 turkey schnitzels
• salt and pepper
• Lemon pepper
• 3 cloves garlic
• 2 apples
• 2 tsp herbs (8-herb blend, frozen)
• 1 tsp rosemary
• n. B. water
• parsley for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

colorful pumpkin soup

Chop the pumpkin into small pieces. Clean and roast the pumpkin seeds. Cut the carrots into small pieces or sticks. Peel and chop the onions. Peel and roughly chop the potatoes. Remove the cores from the apples. Place the soup vegetables, pumpkin, and potatoes in a pot with water and bring to a boil. Gradually add the onions and garlic. After 10 minutes, add the frozen herbs. Add a heaped teaspoon of rosemary. More if desired. After 15 minutes, turn off the heat and let it simmer for 20-30 minutes. Now heat it up again and add the carrot and pea mix. Season with 1 teaspoon of salt, pepper, and lemon pepper. Add the apples. Roughly chop the turkey cutlets and add them as well. After another 10 minutes, season to taste and add more herbs and spices if desired. Now simmer for another 5-10 minutes, then garnish with fried pumpkin seeds and sprinkle with parsley or something similar for a more elegant look. Delicious with bread or focaccia, or simply on its own. The soup can be prepared with many vegetables. To use up leftovers, use tomatoes, peppers, or something similar. The soup also tastes great with sausage or other meat instead of turkey schnitzel. But it’s also a great vegetarian meal without sausage or meat!