Pumpkin Vegetable Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 1.5 cm fresh ginger
• 200 g firm potatoes
• 250 g pumpkin (e.g., muskmelon pumpkin)
• 150 g kohlrabi
• 100 g celeriac
• 2 tbsp butter
• 800 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 1 tbsp curry powder
• ground cumin
• coriander leaves for garnish

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and ginger.

2. 2.

   Peel, wash, and cut the vegetables into bite-sized pieces.

3. 3.

   In a pot melt the butter and sauté the onion with garlic and ginger. Add the vegetables, cook briefly, then pour in the broth, season with salt and pepper, and simmer over medium heat for about 15 minutes.

4. 4.

   Remove half of the vegetables, puree the remaining soup, return the vegetables to the pot, and season with salt, pepper, curry, and a pinch of ground cumin.

5. 5.

   Serve in bowls, garnished with coriander leaves.