Pumpkin and pine kernel soup
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
  1. 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.
  2. 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.
  3. After the vegetables are boiled, season with a little bit of salt and grind to a creamy consistency.
  4. Before serving, drizzle with a dash of olive oil and garnish with the toasted pine nuts and pumpkin seeds.
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