Autumn vegetable soup: pumpkin, carrot and sweet potato

Pumpkin is my favourite autumn vegetable and I don’t seem to ever run out of ideas for pumpkin soups. Pumpkin is easy to digest and low-calorie, rich in vitamins and minerals. In my recipe today it’s accompanied by a sweet potato and carrots.

Preparation:

I peeled the vegetables and diced them, I peeled the ginger and grated it. Then I put all the ingredients into a pot with water and cooked until tender. Then I drained off the water, poured in the carrot juice and cooked a bit more. I added the spices, clarified butter and blended everything. I served the soup in a bowl, sprinkled with sunflower and pumpkin seeds and balsamic glaze.