John Myers
Ingredients for 2 servings:
- 400 g pumpkin flesh, e.g. B. Hokkaido
- 2 small parsnips or parsley roots
- 1 m.-sized carrot(s)
- 1 m.-sized potato(s)
- ½ bunch parsley
- ½ stalk(s) leek
- 1 chili pepper(s)
- herbal salt
- turmeric
- cumin
- Caraway powder
- cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Wash the pumpkin flesh, parsnips, potatoes, and carrots, peel if necessary, and dice. Wash the leek and chili pepper and chop as finely as possible. Place all the vegetables in a pot and fill with water. Cover and cook until tender. Now puree the vegetables in the pot. Drain some of the cooking water for the purée, but you can reuse it later if the soup is too thick. Season to taste with herb salt, turmeric, cumin, and ground caraway, and add cream if desired.
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