Ingredients:
• 900 g pumpkin (amount can be adjusted)
• 340 g leek
• 450 g cabbage (white, red, or a mix)
• 450 g fennel
• Kombu or dulse seaweed (optional, a small piece)
• Shiitake mushrooms or any other mushrooms, to taste
• Fresh turmeric or turmeric powder, to taste
• Fresh ginger, to taste
• Garlic, to taste
• Salt, to taste
• Water, enough to fully cover the vegetables
• Parsley, to taste
• Cilantro, to taste

Instructions:
1. Roughly chop the pumpkin, leek, cabbage, and fennel, and add all vegetables to a large pot.
2. Add mushrooms, kombu or dulse seaweed (optional), turmeric, ginger, garlic, and season with salt.
3. Pour in enough water to completely cover the vegetables.
4. Bring to a boil, then reduce the heat and simmer gently for about 1.5 hours.
5. Add chopped parsley and cilantro at the very end and cook for another 10 minutes.
6. Turn off the heat and let the broth infuse—ideally for a few hours or until the evening.
7. Strain the broth, divide into containers, and use as a nourishing drink or as a base for grains, soups, and other dishes. Keep in mind that the broth is already salted.