John Myers
Ingredients for 4 servings:
- 1 m.-large Hokkaido pumpkin(s) or butternut squash
- 1 large sweet potato(s)
- 3 thick carrots
- 1 large onion(s)
- 1 liter of water
- 2 tsp vegetable broth, instant
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp clove pepper
- ½ tsp clove powder
- ¼ tsp turmeric
- ¼ tsp curry powder
- salt and pepper
- 4 tbsp oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Wash the pumpkin and sweet potato and cut into large cubes (remove the seeds from the pumpkin). Peel the carrots and cut into large pieces. Peel, halve, and quarter the onion. Place everything on a baking sheet, drizzle with oil, and sprinkle with all the spices. Mix with your hands and bake at 180°C in a preheated oven with fan for about 1 hour until golden brown and soft. Then purée in batches in a blender or in a saucepan with a hand blender. Next, dissolve the vegetable stock in water and add 500 ml to the pumpkin mixture, stir well, and then add the rest. Bring back to a boil. If you still want to use meat, you can add sliced sausages.
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