Peel the pumpkin, dice it, add carrot, celerac, potatoes and onion with garlic fried in olive oil. Pour all with broth – of bouillon cube if necessary. Boil and blend all. Prepare the roux with cream and add it to the soup with parsley leaves. You can add few roasted pumpkin seeds if you like.
This meal was prepared by the Country Homemakers’ Association from Rudy during 5th “Silesian Tastes Festival 2010” in Złoty Potok.