Summary

Ingredients

• 1 small Hokkaido pumpkin (se)
• 1 medium onion (s)
• 1 clove garlic
• 1 piece (s) ginger, fresh (/2 thumb size)
• 1 large carrot (s)
• 1 piece (s) leek, (corresponding to the carrot)
• 1 piece (s) celeriac, the size a thumb
• 3 parsley root (s)
• 2 tablespoon soy sauce
• some salt and pepper
• Parsley, fresh, chopped
• Paprika powder, hot as rose
• Cream, if you like

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Instructions

1. Cut the pumpkin and remove the seeds and internal fibers. Then remove the outer skin with the peeler and cut the pumpkin halves into small pieces. Peel and finely dice the onion, garlic and ginger. Clean the parsley root, carrot and celery, as well as the leek. Sweat everything together in a teaspoon of oil (rapeseed oil, sunflower oil, safflower oil, possibly also mild olive oil), pour 1/4 liter of water and cook until soft.
2. Finely puree the vegetables with the hand blender, season with soy sauce, pepper, paprika and, if you like, with (herbal) salt. I personally do not add cream, but you can use sour cream or cream to refine it (condensed milk with 4% fat is a good alternative). Freshly chopped parsley on top - and the soup is ready!
3. You can spice up this soup with the help of fresh lentil sprouts and a slice of wholemeal bread to a wholesome, low-fat meal or serve it solo as an autumn starter!