Winter vegetable cream soup

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido), approx. 400-500g
• 2 m.-large carrot(s)
• 1 m.-large parsnip(s)
• 2 parsley root(s) (approx. 200 g total)
• 1 m.-sized potato(s), floury
• 1 leek(s), only the white part
• 2 m.-sized onion(s)
• 1 liter vegetable broth
• 125 g crème fraîche
• e.g. lemon juice
• e.g. cream
• salt and pepper
• Nutmeg, grated
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with pumpkin, can also be prepared vegan – very easy

Wash and cut the pumpkin. Remove the seeds and core, and dice the rest. Peel and dice the carrots, parsnips, parsley root, and potato. Wash the leek and slice the white part into rings. Peel and roughly chop the onions. Bring the carrots and potatoes to a boil in the vegetable stock. After 5 minutes, add the parsley root, parsnip, leek, and pumpkin. Continue cooking until the vegetables are soft. Then puree the vegetables with a hand blender. Then stir in the crème fraîche (Tip: Vegans can of course use a soy- or oat-based product instead). If the soup is too thick, add a little more vegetable stock. Season to taste with pepper, salt, nutmeg, sweet paprika, and lemon juice. Add more cream if desired.