Creamy pumpkin soup

Last Updated on November 8, 2024

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ingredients

500 g hokkaido pumpkin 100 g leek to taste salt, pepper , black ground, cumin, marjoram, ginger 2 tbsp olive oil 200 ml vegetable broth roasted pumpkin seeds and balsamic vinegar for garnish

progress

A thick, rich and beautifully colourful soup that you will love.

1.

I prepared the ingredients for the soup

2.

Slice the pumpkin in half, remove the seeds, do not peel, cut into smaller pieces, also the leeks

3.

Fry the chopped pumpkin and leeks in oil…

4.

…after a while, add the vegetable broth

5.

Add spices, salt, and cook until tender

6.

Then blend the soup with a stick immersion blender, adding the marjoram at the end.

7.

Serve with roasted pumpkin seeds…..

8.

I also added balsamic vinegar. Bon appetit.