Autumn Pumpkin Soup

Ingredients:
4 small round pumpkins for individual serving (or one large pumpkin)
2 potatoes
1 zucchini
1 jerusalem artichoke
1 medium carrot
1 medium parsnip
bunch broccoli
bunch cauliflower
stalk celery
12 pre-peeled raw chestnuts
3-4 dried tomatoes
600-800 ml of vegetable broth
1 tsp coriander powder
¼ tsp cinnamon
2 slices fresh ginger
1-2 bay leaves
fresh thyme
fresh rosemary
Himalayan salt (to taste)
fresh parsley

Preparation:
Cut the pumpkins from the handles in the form of a circular lid and keep their lids. Scoop wellthe seeds and the fiber until the walls of the pumpkins are properly cleaned.

Cut thepotatoes, zucchini, jerusalem artichoke, carrots, parsnipsandcelery intocubes,tear upthebroccoliandcauliflowerintosmallpieces. Cut dried tomatoes into smaller pieces. Mix the vegetables and distribute them evenly in each pumpkin. In each pumpkin put 3 peeled raw chestnuts.

Add the powdered spicesin thevegetablebrothand mix them well. Fill each pumpkin with it up to 1-2 centimeters below the rim. In each pumpkin add ¼ of the ginger, half a bay leaf, a sprig of thyme, 1-2 leaves of rosemary, salt to taste. Cover the pumpkins with their lids with handles.

Bake 1,5 to 2 hours in preheated to 180 degrees oven.

Serve sprinkled with parsley and celery leaves.
 

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