Ingredients:
pumpkin (medium size)
parsley root
cabbage leaves
1/2 onion
celery root
carrot
parsley leaves
600 ml water
2-3 tsp salt
pepper
nutmeg
3 tbsp sour cream
2 tsp honey
Cut the pumpkin in half, remove the seeds and put it in oven at 200°C – 30 min.
Put the vegetables in the pot, pour in water and add salt. Cook for 30 min.
Peel off baked pumpkin with knife while it’s still hot and cut it in sections.
Take out parsley leaves from the soup and add the pumpkin inside. Cook for another 10 min.
Spice it with pepper, nutmeg, sour cream and honey. Use a stick blender untill smooth.