Orange pumpkin soup


Ingredients for 4 people:

700 g orange pumpkin

1 small leek

1 pinch of dried parsley or a few sprigs of fresh parsley

1 teaspoon nutmeg


3 tablespoons oil

1 handful of roasted pumpkin seeds


Cut the pumpkin into smaller pieces. Cut the leeks into rounds, heat the oil and fry the leeks on it to smell. Add pumpkin, parsley, nutmeg, salt and pour in enough water to cover the vegetables. Cook for about 15 minutes, then set aside, mix with a stick mixer and cook for another 5 minutes. Serve sprinkled with pumpkin seeds and bread.

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