Dice the onion, garlic into small pieces. Then fry directly in the pan with vegetable oil, add rosemary and fry periodically by stirring for about 5 minutes.
Then peel the celery root, cut it into cubes or straws and add to the onion pan, cook for about 5 minutes.
Add the diced pumpkin and simmer again over low heat for about 5 minutes.
Pour the vegetables with water or vegetable broth. Cook after boiling for about 30 minutes or until vegetables are fully cooked.
Beat the soup with mashed blender, salt and pepper to taste, add turmeric, ground ginger and nutmeg. Let it boil again and cook for another 5 minutes.
Serve the finished soup with crackers, croutons, or slices of baked pumpkin.
Lean pumpkin soup puree is tasty, light, but hearty at the same time. Cooking such a soup is very simple and fairly quick, it is very healthy and is prepared with available products. Spices can be replaced with your favorite or just add allspice. Such a dish can be prepared in fasting or if you are on a diet, it is great for the whole family, it can be given to young children only then use a minimum of spices or no spices at all. Any greens can be added to taste, then the soup will be fragrant and fresh.