January 1, 2012
After a rich holiday weekend, a vegetable soup is just what the body needs. This root vegetable soup is made with potatoes, carrots, pumpkin and more. You can substitute the pumpkin for butternut squash if desired. Serve this cozy root vegetable soup with a crusty piece of good bread and a light green salad.
1 small zucchini
500 grams pumpkin
100 grams butter
1 1/2 cups croutons
Chop zucchini, unpeeled, and potatoes into medium-sized pieces.
Chop white turnip coarsely.
Add the remaining liquid, making the soup as thick as you like.