Summary

Ingredients

• 2 medium onion (s)
• 1 piece (s) ginger root
• 2 cloves garlic)
• 1 tablespoon, heaped butter for frying
• 5 potato (s), cleaned and cut into pieces
• 400 g zucchini
• 300 g Hokkaido pumpkin (se)
• 3 red peppers, washed and pitted
• 1 liter vegetable stock, homemade or with vegetable stock cubes
• 1 pinch (s) thyme
• 1 pinch (s) pepper
• 1 pinch (s) paprika powder, noble sweet
• 1 pinch nutmeg
• 1 pinch (s) sea salt
• 1 port. Sour cream for decoration and taste
• 1 baguette (s)

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Instructions

1. The finely chopped onions are sautéed in the butter with the ginger cut into small pieces and the garlic cubes at a relatively high temperature. When these have got a nice color, not black, the potato pieces are added and fried a little. After a minute or two, add the vegetable stock, wait and stir until everything comes to a boil. Then the remaining vegetables, i.e. the peppers, zucchini and Hokkaido cut into pieces, are added to the soup and should simmer for about 5 - 15 minutes at a low temperature, depending on how cooked the vegetables are.
2. Then a large part of the vegetables is fished out of the soup with a draining spoon and temporarily stored in a plate. In the pot, the leftover vegetable soup is then pureed creamy with a hand blender. You can also put it in a machine for pureeing and then transferring it again. After pureeing, please bring the soup to the boil again and then add the vegetables that have been caught. Season with salt, pepper, thyme, nutmeg and paprika powder and serve with a small dollop of sour cream immediately after filling the plate.
3. I like to serve one or two pieces of freshly baked baguette with it.