Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 bunch soup greens
- 1 onion (s)
- 500 g potato (s), floury boilin
- 250 g parsnip (s)
- 1 tablespoon butter
- 750 ml vegetable stock
- salt and pepper
- nutmeg
- Lemon juice
- 150 ml cream or cream substitute
- 3 tablespoon pumpkin seeds
- possibly parsley, chopped
- possibly pumpkin meat
Print Recipe
Pin Recipe Instructions
- Wash, clean and dice the soup vegetables. Peel and dice the onion. Peel and roughly dice the potatoes and parsnips.
- Heat the butter in a large saucepan. Sweat the onion in it until translucent. Add the soup vegetables, potatoes and parsnips and fry briefly. Pour in the broth and bring to the boil.
- Cook everything in 15 minutes. Puree and season with the spices and lemon juice. Pour in the cream as you like, if necessary also with the broth again.
- Roast the pumpkin seeds in a pan without fat, lightly salt. Serve the soup garnished with pumpkin seeds and possibly parsley.
- If you like, you can also add pumpkin cubes to the vegetables - they are also very tasty.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below