preparation

There is no autumn without pumpkin. No autumn without pumpkin soup! This delicate and light soup is just right for using up the first pumpkin of the season and warming up after a nice autumn walk.

Cut the vegetables into small cubes, process the garlic and ginger with a fine grater and cut the spring onion into fine rings. In a larger pot, sauté the onion, garlic and ginger in a little olive oil until translucent. Then add the remaining vegetables and a few lovage leaves and fry everything well. Pour in vegetable broth (or water and a heaped teaspoon of soup seasoning) and simmer over medium heat for about 15-20 minutes. The vegetable pieces should be able to be crushed on the edge of the pot with a wooden spoon.

Before you start pureeing, season with a little salt, pepper and nutmeg. Puree the soup (with a hand blender) until creamy. If the consistency is too thick, simply add a little water. Finally, season with the juice of half an organic orange.

Serve at the table with roasted pumpkin seeds and a few drops of pumpkin seed oil!