Zucchini, pumpkin, and carrot soup in Blitzchen style

Ingredients for 2 servings:

• 1 m.-large zucchini, diced
• 1 small pumpkin(s), diced
• 5 m.-sized carrot(s), sliced
• 2 large potatoes, diced
• 250 ml vegetable stock
• 50 ml cream
• ½ bunch parsley, chopped
• 1 handful of pumpkin seeds, roasted, optionally salted
• salt and pepper
• nutmeg
• chili powder
• 1 tbsp olive oil or rapeseed oil
• lemon juice

Instructions

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

With a variant for children

Brown the vegetables in hot oil in a pan, then add the stock. Bring everything to a boil and simmer on low heat until the vegetables are tender. Puree coarsely. If you don’t like chunks, you can of course puree them very finely. Season to taste with cream, a little lemon juice, nutmeg, salt, pepper, and chili. Stir in the parsley. Stir in the pumpkin seeds (except for 1 tablespoon), and sprinkle the rest on top of the soup as a garnish when serving. Variation for children: Puree everything very finely. Omit the chili and pumpkin seeds. It is also suitable for small children without spices and cream, as they are sweet and mild vegetables. We eat it with homemade zucchini and carrot bread with pumpkin seeds. The soup tastes best reheated a day later.