Here are the main ingredients; pumpkin and parsnips and of course they come from our own garden. I had left the parsnip 2 years ago and after the winter last spring she started to bloom, the seed she got she scattered herself in my garden in the strangest places parsnip plants came up everywhere this year and now I harvested the first 2 for a soup with pumpkin. This year also let a parsnip plant overwinter so that it can self-seed again. It couldn't be easier!
half a pumpkin
1 clove of garlic
1 teaspoon turmeric powder
1 teaspoon curry powder
a pinch of pepper
a pinch of salt
1 tablespoon of my fermented pepper sauce (click below for the recipe)
Cut the onion, garlic and tomato with the spices and put them in the pan with some oil, let them fry for about fifteen minutes.
Then cut the pumpkin into cubes
Add this to the pan and with 1.5 liters of stock, let it simmer over a low heat for about an hour.
enjoy this tasty soup!