It's Souptember!

Ingredients:

• 1 Hokkaido pumpkin
• 2 onions
• 4 carrots
• 2 apples
• 4 potatoes
• 1 cup of cream
• 1.5 liter vegetable stock
• 1/2 glass orange juice
• Salt, pepper, thyme, rosemary, nutmeg, parsley
• To taste: pumpkin seeds, croutons, pumpkin seed oil, baguette or sausages

Here's how it works:

1. Prepare the ingredients: Cut the pumpkin, carrots, apples, onions and potatoes into pieces.
2. Season: with salt, pepper, thyme and rosemary.
3. Put everything in the casserole dish: bake in the oven for 30-40 minutes at 180-200 °C fan oven.
4. Put everything in a pot.
5. Pour in: hot vegetable stock and cream (amount depending on desired consistency).
6. As a little extra: a little orange juice
7. Puree
8. Season to taste: add nutmeg and parsley, season with salt and pepper if necessary.
9. Serve: with pumpkin seeds / croutons / pumpkin seed oil / baguette

Ingredients:

• 500 g brown mushrooms (alternatively king oyster mushrooms)
• 2 tbsp butter or neutral oil
• 1 large onion
• 2 cloves of garlic
• 1 tbsp flour
• 1 tsp sweet paprika powder
• ½ tsp smoked paprika powder (for depth, optional)
• 1 tsp dried dill
• ½ tsp thyme
• 1 tsp caraway seeds (ground)
• 800 ml vegetable or chicken stock
• 200 g sour cream (alternatively crème fraîche)
• Salt & pepper
• A dash of lemon juice to round off

This is how it works:

1. Prepare the ingredients: Clean and slice the mushrooms. Finely dice the onion and garlic.
2. Heat the butter or oil in a large pan. Sauté the onion and garlic until translucent.
3. Add the mushrooms and fry until the mushrooms are nicely browned.
4. Add the paprika powder, dill, thyme and caraway and fry briefly to release the aromas. Stir in the flour.
5. Deglaze with the stock, bring to the boil and simmer for approx. 15 minutes in a closed pan until it becomes creamy.
6. Remove the pan from the heat and stir in the sour cream.
7. Season with salt, pepper and nutmeg.
8. Season to taste with salt, pepper and a squeeze of lemon juice.
9. Serve with a dollop of sour cream.