Carrot-Pumpkin-Potato Soup

For the carrot-pumpkin-potato soup, heat oil in a saucepan and slowly fry the chopped onion. Add the finely diced carrots as well.

Cut out balls from the pumpkin flesh and from the peeled, cooked potatoes with a ball cutter. You can also boil and peel very small potatoes. Set these balls aside.

Add the leftovers from the pumpkin and potatoes to the onion, fry briefly, pour in water and add all the spices. Simmer for about 20 minutes.

Puree the soup, add the pumpkin balls and potato balls and cook for about 5 minutes until the pumpkin is softer. However, it may still have bite. Serve with bread crumbs and parsley.

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