4 portions
- 600 ml of water to the vegetable broth
- 400 g of butternut pumpkin
- 240 g onion
- 200 g carrot
- 200 g leek
- 100 g courgette
- 10 g pine kernel
- 10 g pumpkin seeds
- 1 tablespoon of olive oil
- 1 coffee spoon of salt
Preparation time: 30min
- Vegetable broth: Add the onion peelings, the leek’s green part, the remaining peelings and boil it in a pot with 600mL of water. Let it simmer, then strain and set aside.
- In the same pot as the vegetable broth, add the leek, onion, courgette, carrot, pumpkin (including the peel) and let it boil for 20 minutes. If necessary, add more water.
- After the vegetables are boiled, season with a little bit of salt and grind to a creamy consistency.
- Before serving, drizzle with a dash of olive oil and garnish with the toasted pine nuts and pumpkin seeds.
