Orange pumpkin soup

Orange pumpkin soup

Ingredients for 4 people:

700 g of orange pumpkin

1 small leek

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

1 teaspoon of nutmeg


3 tablespoons of oil

1 handful of roasted pumpkin seeds


Cut the pumpkin into small pieces. Cut the leek into wedges, heat the oil and fry the leek until fragrant. Add pumpkin, parsley, nutmeg, salt and cover with enough water to cover the vegetables. Cook for approx. 15 minutes, then set aside, mix with a hand mixer and cook for another 5 minutes. Serve sprinkled with pumpkin seeds and bread.

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