First peel all the vegetables and cut them into medium-sized pieces. Bring to the boil together with 2 liters of water and cook for about half an hour. In between, prick the vegetables with a knife to check whether they are already cooked. Season to taste with vegetable stock, pepper and salt.
When the vegetables are nice and soft, carefully puree the soup with a blender. Then add the cream and the fresh parsley or coriander. Put the soup in plates and garnish with a few drops of pumpkin seed oil.
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