Pumpkin and Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 small Hokkaido pumpkin (se)
- 1 small celeriac
- 4 medium potato (s)
- 4 medium carrot (s)
- 1 leek stick (s)
- 2 medium onion (s)
- 1 medium tomato (s)
- 1 sprig rosemary
- 2 tablespoon olive oil
- 2 teaspoons salt
- pepper
- 1 teaspoon chilli flakes
- curry powder
- Nutmeg
- 1 shot white wine or water
- 2 liters water
- Herbs
- vegetables e.g., Broccoli, zucchini, peppers, celery
- 1 piece (s) parmesan rind
- 1 small Piece (s) ginger, to taste
Print Recipe
Pin Recipe Instructions
- Wash the vegetables, peel them if necessary and cut them into large cubes. Finely chop the herbs.
- Bring the water in the kettle to a boil.
- Heat the olive oil with rosemary and chilli flakes in a large saucepan. (Be careful, the chilli flakes get hot in the heat.) Add the pumpkin and sauté briefly. Then add the onions when they turn translucent, add the remaining vegetables and herbs and sweat for about 3 minutes while stirring. Deglaze everything with either a strong sip of white wine or just with water. Now add the rest of the water, bring to the boil and season to taste. Now add the piece of parmesan rind and cook with it.
- Tip: Season carefully, as the vegetables also give off flavor. It`s better to taste and season several times!
- The soup should now simmer on a medium flame for about 30 minutes, stirring again and again.
- When the vegetables are tender, remove the parmesan rind. Then roughly puree the vegetables in the soup with a potato masher and then season again to taste.
- If you like, you can also finely dice a nut-sized piece of ginger and add it approx. 5 minutes before the end of the cooking time.
- Tip: You can add other vegetables to taste, e.g., broccoli, zucchini, peppers, celery However, the different cooking times should be taken into account. I.e. the broccoli e.g., do not cook the whole time, otherwise it will get mushy. The soup can also be refined very well with 1 can of coconut milk.
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