Pumpkin soup with zucchini

Ingredients for 6 servings:

• 700 g Hokkaido pumpkin(s)
• 2 carrots
• 4 potatoes
• 1 piece(s) celeriac
• 2 m.-large zucchini
• some cauliflower
• 1 small garlic clove(s)
• 1 m.-sized onion(s)
• 1 leek(s)
• 150 g smoked ham, diced
• Parsley
• 2 tsp, heaped vegetable broth, instant
• Black pepper, freshly ground
• turmeric
• curry
• Fat for frying
• Paprika powder, smoked

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

made quickly

Cut the pumpkin into small cubes. Peel and finely dice the carrots, potatoes, celery, and zucchini, and divide the cauliflower into small florets. Roughly dice the onion and finely dice the garlic clove. Cut the leek into thin quarters. Fry the ham cubes in the frying fat and let the onions become translucent. Then add the pumpkin, carrots, potatoes, and celery and sauté everything for about 10 minutes. Add the instant broth and top up with water so that everything is well covered. Simmer over medium heat for 10 minutes. Add the zucchini and cauliflower and simmer for a further 5 minutes. Then put 500-600 ml of the vegetables and broth into a blender, puree everything thoroughly, and return it to the soup. Season to taste with turmeric, curry powder, pepper, and smoked paprika. Let it simmer over low heat for another 10 minutes. Serve sprinkled with chopped parsley.