Summary

Ingredients

• 2 small onions
• 2 small parsley root (s)
• 200 g pumpkin meat
• 160 g potato (s)
• 100 g Brussels sprouts
• 100 g white cabbae
• 600 ml vegetable stock
• some salt and pepper
• nutmeg
• some oil to braise

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Instructions

1. Finely chop the onions. Peel the potatoes, cut the parsley roots, pumpkin and potatoes into cubes. Cut the white cabbage into strips and halve the Brussels sprouts if necessary.
2. Sauté the onions in the saucepan, then add the pumpkin, potatoes and cabbage. Deglaze with the broth, bring to the boil briefly and simmer for 15 minutes. Season the soup with salt, pepper and nutmeg.
3. Tip:
4. The soup becomes a little more unusual if you garnish it with thyme chestnuts. Coarsely chop some chestnuts and roast them with fresh thyme leaves in a little oil. Add just before serving so that they don`t soften.