Autumn and winter don’t leave you with too much choice, but there will always be pumpkins. If you want to make a dense vegetable soup, slice up some pumpkins, carrots and any other vegetables you can find. In my case, that includes celery, broccoli, cauliflower and parsley.
Wash them, peel them, slice them, wash them again, put them in a large stainless steel pot. Cover them with water and cook them for an hour or two and stir it from time to time. Once they’re soft, mix them using a hand-held mixer.
If you’re lucky, you’ll have enough soup for a couple of days.