Pumpkin Soup

For the pumpkin soup, wash and peel the carrots and leeks, peel the onion and garlic and chop everything. First fry the onion in hot olive oil.

After a short time, add the carrots and leeks and fry them as well. Remove the core and seeds from the pumpkin, cut into small pieces and add to the sautéed vegetables with the garlic, sauté lightly for 8 minutes, then pour in vegetable soup.

Add coriander, anise, nutmeg, curry powder, ginger, lovage and marjoram and simmer for about 20 minutes at moderate heat. Finely blend the soup with a blender and season with salt and pepper.

Depending on consistency and preference, add some more water (or vegetable soup) to liquefy the soup. Serve hot soup and add some kernel oil according to taste.

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