Summary

Ingredients

• 500 g Hokkaido squash (se) or butternut squash
• 300 g carrot (s)
• 200 g zucchini, yellow, alternatively reen
• 100 g parsnip (s)
• 1 liter vegetable stock
• 100 ml cream
• Ginger powder

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Instructions

1. Halve the pumpkin and remove the seeds. If necessary, peel with a peeler and cut into cubes. Wash the zucchini, peel the carrots and parsnips and cut everything into roughly equal pieces. Put the diced vegetables with the vegetable stock in a large saucepan and simmer for about 20 minutes.
2. Then puree everything very finely with the hand blender and refine with the cream. Season to taste with salt, pepper and some ground ginger.
3. Tips: Fried chicken breast strips, shrimp, smoked salmon strips, croutons, pumpkin seeds, etc. are suitable as a topping. If you like it vegan, you can replace the cream with soy cooking cream. In terms of taste, it makes no difference whether you use yellow or green zucchini. With green zucchini, however, the color of the finished soup tends to be more brown and does not glow as beautifully yellow-orange.
4. In autumn, when it gets wet and uncomfortable outside, a soup that warms up properly and strengthens the immune system with its many good ingredients is simply good. And when it is quickly prepared and tastes really delicious, like this one, then it quickly becomes a popular family meal.