Celery-Pumpkin Soup

Ingredients

• 1 Shallot
• 20 g ginger (1 piece)
• 400 g knollensellerie (celery root, 1 piece)
• 400 g Hokkaido pumpkin (1 piece)
• 1 tbsp Olive Oil
• 1 l vegetable broth
• 1 tsp turmeric powder
• 0.5 tsp Curry Powder
• Salt
• Pepper
• chili flakes
• 1 sprig thyme

Instructions

1. 1.

   Peel and dice the shallot, ginger, and celery root into small cubes. Clean, wash, halve the pumpkin, remove seeds, and cut flesh into small cubes.

2. 2.

   Heat oil in a pot. Sauté the shallot and ginger for 2 minutes over medium heat. Add the vegetables and sauté for 5 more minutes. Pour in broth, add turmeric and curry, season with salt and pepper, and simmer on medium heat for about 20 minutes.

3. 3.

   Meanwhile, wash thyme, pat dry, and pluck leaves.

4. 4.

   Blend soup with a stick blender until smooth, adjust seasoning with salt and pepper. Ladle into cups and garnish with cracked pepper, chili flakes, and thyme leaves.