The vitamin C-rich sorrel is used in naturopathy as a remedy for skin diseases and for dehydration. Like spinach, it contains a lot of iron. This mineral promotes blood formation and, in combination with vitamin C, is particularly well absorbed by the body.
You can also garnish this creamy soup with shredded carrots, which gives it an extra freshness kick.
Cube the pumpkin flesh. Peel the onion. Blanch 1 tomato in hot water, rinse in cold water and peel. Peel and rinse the carrot. Finely chop the onion, tomato and carrot. Saute the onion and pumpkin in 1 tablespoon of oil for 5 minutes.
Add the broth, carrot, tomato and thyme. Cook over low heat for 15 minutes. Puree the soup and stir in the sour cream. Season with salt and pepper.
Rinse and dice the second tomato. Rinse the sorrel and spinach. Cut off the thick stems and saute briefly with the tomato in the remaining oil. Pour the soup into bowls and garnish with tomatoes, spinach and sorrel. Serve warm.