Pumpkin and Parsnip Soup with Cheese

Ingredients

• 400 g parsnips
• 500 g pumpkin
• 1 onion
• 10 g ginger
• 1 Garlic clove
• 15 g Butter (1 tbsp)
• 1 tsp red curry powder
• 1 l vegetable broth
• 2 tbsp pumpkin seeds
• 100 ml heavy cream
• Salt
• Pepper
• 150 g sheep cheese
• 1 tbsp lemon olive oil

Instructions

1. 1.

   Clean, peel and dice the parsnips. Clean, wash or peel the pumpkin, halve it, remove the seeds and dice it as well. Peel and finely dice the onion, ginger, and garlic; sauté them in hot butter in a pot until translucent, then add the pumpkin cubes, parsnips, and curry and stir briefly. Pour in the broth and simmer for 25–30 minutes over low heat.

2. 2.

   Meanwhile, toast the pumpkin seeds in a dry pan without oil for 3–4 minutes over medium heat.

3. 3.

   Puree the soup finely. Stir in the cream and, if desired, more broth to reach the preferred consistency. Bring it back to a boil, season with salt and pepper.

4. 4.

   Crumble the sheep cheese on top, drizzle with lemon olive oil, and sprinkle with pumpkin seeds before serving.