John Myers
Pumpkin Soup with Turnip and Smoked Pork
The perfect pumpkin soup with turnip and smoked pork recipe with a picture and simple step-by-step instructions.
- 1 Pumpkin
- 1 Turnip
- 300 g Smoked pork
- 5 Potatoes
- 2 Carrots
- 1 piece Fresh ginger
- 1 size Vegetable onion
- 2 Garlic cloves
- 1 tsp Sugar
- Vegetable broth powder
- Ground caraway
- 1 bunch Parsley – who has a parsley root
- Oil
- Cut the pork loin into small cubes. But do not cut the onion into small pieces (eighth). Peel a 30-50g piece (about tablespoon size) of ginger root and cut into cubes. Peel the 2 cloves of garlic and mash them lightly. Clean (peel) the turnip, pumpkin and potatoes and cut into small cubes. Clean the carrots, cut in half and cut into thin slices.
- Mix plenty of vegetable stock in a small pot of water and stock powder and season to taste. The vegetable broth can be well seasoned, as it also spices the soup without any additional salt. Put the smoked pork chops along with the onion pieces, ginger pieces, garlic and a little oil in a large saucepan and fry briefly while hot. After about 5-10 minutes, fill up with part of the vegetable stock. Now add the diced rutabaga, diced pumpkin, diced potatoes and carrot slices. Now add so much stock that all ingredients are just covered. After boiling for about 15 minutes, add the pepper, the ground caraway seeds (if you like) and the sugar. Part of the fresh parsley can also be finely chopped or, if available, a parsley root (in large pieces). Then stir everything well and simmer until the vegetables are soft but still firm to the bite.
- Recommendation 3: Prepare the soup the day before and warm it up the following day. Pumpkin variety is a matter of taste, I like to use butternut squash. Sprinkle plenty of fresh, chopped parsley over the top before serving. The amount of soup is enough for 6-8 people … but can also be eaten over several days. Otherwise the ingredients may have to be reduced.
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