Chop carrots and parsley root in circles. Chop zucchini, unpeeled, and potatoes into medium-sized pieces. Chop white turnip coarsely. Finally, chop pumpkin into large pieces and halve the paprika. Chopping the vegetables into pieces of different sizes ensures simultaneous cooking, so you don’t need to boil each of the veggies separately. Boil the vegetables in an amount of water just enough to cover them, seasoning with salt to your taste. Make sure you remove skin from the paprika as soon as the pepper becomes soft. Just take out the paprika, peel the skin and continue boiling it together with the other vegetables. When the vegetables have cooked tender (the main indicator of readiness is the potatoes of course), separate vegetables from the liquid they’ve been boiling in, and blend them into a smooth, creamy paste. Stir the butter into the paste. Add the remaining liquid, making the soup as thick as you like. Serve with warm croutons, fresh thyme and slices of red pepper. and enjoy!