Summary

Ingredients

• 600 g pumpkin (se) (Hokkaido), cleaned
• 1 leek, cleaned
• 2 large onions, peeled
• 1 celery root with green, peeled
• 4 large carrots, peeled
• 6 medium potato (s), peeled
• 300 g beans, reen, cleaned
• 10 stalks Swiss chard, cleaned, leaves and stems separated
• 1 can tomato (s) (pizza tomato)
• 2 cloves garlic, peeled
• 2 liters vegetable stock
• Parsley, chopped
• 3 tablespoons oil (rapeseed oil or olive oil) for sautéing
• 1 large potato (s), grated, if necessary, to thicken
• 2 pear (s), firm, peeled
• 1 apple, tart, peeled
• Chives, chopped
• Tarragon, chopped

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Instructions

1. Dice the pumpkin, onions, celery, pears, apple and potatoes. Cut the leek into rings, the carrots into small wheels, and the beans. Cut the chard stalks into pieces and cut the leaves into small pieces. Chop the garlic.
2. Heat the oil in a stock pot, add the onions and sauté in them until translucent. Add the chopped garlic and sauté as well. Add the prepared vegetables with the potatoes, with the exception of the chard leaves, and sauté while stirring. Add the pizza tomatoes and fry briefly. Then pour in the broth. Bring to the boil and finish cooking on a low heat. That takes about half an hour.
3. During the last 5 minutes, add the chard leaves and cook with them. Then add the finely chopped celery greens and cook briefly. Season the soup with salt and pepper. Tie with the grated potato as desired. Remove from the heat and stir in the finely chopped herbs.
4. Farmhouse bread goes well with it.
5. Tips: There are also other types of vegetables that the autumn garden or the supply can provide, such as kidney beans, white cabbage, or beetroot (they give an interesting color). In this case, however, you should cook some balsamic vinegar or crème fraiche.
6. The soup is also easy to prepare in a pressure cooker. Then it will be ready in about 8 minutes.