Zucchini and potato soup with pumpkin seeds

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 kg potatoes, mainly waxy
• 1 small piece(s) of ginger
• 3 tbsp pumpkin seeds
• 1 ½ liters of water
• 1 pinch(s) of turmeric
• salt and pepper
• 2 shallots
• 2 cloves garlic
• 1 tbsp vegetable oil
• 2 tbsp vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, very tasty

First, peel the shallots, garlic, and ginger and chop into small pieces. Peel the potatoes and chop the zucchini into small pieces. Heat the oil in a large pot and briefly fry the shallots, ginger, garlic, turmeric, and pumpkin seeds. After about 4 minutes, add the potatoes and zucchini and fry gently for another 3-4 minutes. Then deglaze with water, add the vegetable stock, and simmer with the lid on for about 25 minutes. Once the cooking time is over, puree everything with a hand blender and season with salt and pepper. Bring back to a boil briefly and serve.