Pumpkin Sweet Potato Soup with Ginger

  • 1 bunch of soup green
  • some olive oil
  • 500 ml vegetable stock
  • 4 medium sweet potatoes
  • 1 handball-sized Hokkaido pumpkin
  • salt and pepper
  • approximately 3 cm of fresh ginger

Wash the soup green and cut it into small cubes or rings. Fry it with the olive oil briefly in a high saucepan. Add the half of the vegetable stock. Then reduce it well. Bring salt water to a boil in a separate pot. Peel the sweet potatoes and the pumpkin and cut it into small cubes. Cook them for about 15 minutes.
Drain the potatoes and the pumpkin and put them in the pot with the soup green. At water and the remaining vegetable stock and simmer until the potatoes and the pumpkin are soft.
Take the whole thing from the stove and purée with the hand blender into a creamy soup.
Season with salt and pepper and rub the ginger freshly.