Vegan pumpkin and turnip soup

Ingredients for 4 servings:

• 350 g Hokkaido pumpkin(s) or butternut squash
• 350 g swede(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 m.-large bell pepper(s), red
• 2 spring onions
• 800 ml vegetable stock
• 3 tbsp rapeseed oil
• 1 tsp paprika powder
• 1 tsp curry powder
• Cayenne pepper
• Salt and pepper, freshly ground
• 100 ml rice cream (rice cream cuisine), optional
• Lemon juice, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the Hokkaido pumpkin, remove the seeds, and cut into large pieces, including the skin. Peel the swede. Finely dice 1/3 of it and set aside. Roughly chop the rest of the swede. Peel and finely dice the onion. Peel the garlic clove and finely slice it. Sauté the onion and garlic in 2 tablespoons of oil and add the coarsely chopped pumpkin and swede. Add the paprika powder, curry powder, and a little cayenne pepper and sauté briefly. Pour in the vegetable stock and simmer gently with the lid on for about 25 minutes. Wash and trim the bell pepper and spring onions. Finely dice the bell pepper and slice the spring onions into thin rings. Sauté the finely diced swede in 1 tablespoon of oil, add the bell pepper and spring onion, and sauté briefly. Puree the soup with a hand blender until smooth and, if desired, add a little rice pudding or vegetable broth to thin it out. Season to taste with salt, pepper, and lemon juice. Ladle the hot soup into deep bowls and top with the vegetable topping. Tip: If you’re double the amount of ingredients, use one red and one yellow bell pepper. The spring onions can also be replaced with leeks.