Cod and Pumpkin Soup

Ingredients

• 600 g Hokkaido pumpkin (1 whole Hokkaido pumpkin)
• 700 g waxy potatoes
• 200 g leeks (1 stalk)
• 1 bulb fennel
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp mustard seeds
• 500 ml classic vegetable broth
• 500 g Cod fillet
• Salt
• 1 Organic lemon
• Pepper
• 1 pinch ground cloves

Instructions

1. 1.

   Wash the pumpkin, halve it, and remove the seeds and fibrous inner part.

2. 2.

   Cut the pumpkin flesh into about 2 cm cubes.

3. 3.

   Wash, peel, and cut the potatoes into about 2 cm cubes as well.

4. 4.

   Halve the leek lengthwise, wash, trim, and slice crosswise into 1 cm rings.

5. 5.

   Wash and trim the fennel, set aside the green. Halve, quarter, and slice crosswise into fine strips.

6. 6.

   Peel the garlic and slice thinly.

7. 7.

   Heat oil in a pot. Add pumpkin, potatoes, garlic, and mustard seeds, and sauté briefly over medium heat.

8. 8.

   Add broth, bring to a boil, then cover and simmer over medium heat for 8–10 minutes.

9. 9.

   Meanwhile rinse the cod fillet, pat dry with paper towels, remove any remaining bones, and cut into about 2 cm wide strips.

10. 10.

    Add fennel and leek to the vegetables and bring to a boil.

11. 11.

    Season the fish, add it, and simmer covered over low heat for another 4 minutes.

12. 12.

    Wash the lemon, dry, grate half of its zest finely. Halve the lemon and squeeze out half of the juice (use the rest elsewhere). Pull the fennel greens into small twigs.

13. 13.

    Taste the soup with salt, pepper, cloves, and a splash of lemon juice as desired. Sprinkle with fennel greens and lemon zest before serving.