Ingredients


  • 600g pumpkin

  • 2 leeks

  • 1 l vegetable stock

  • 4 tablespoons extra virgin olive oil

  • salt and pepper

Preparation

The preparation of this delicious and light velvety PUMPKIN and leeks is very simple and fast.

First, simmer the leeks, washed, peeled and thinly sliced in a large frying pan with a few tablespoons of extra virgin olive oil.

Clean the pumpkin by removing the seeds and internal filaments and cut the pulp into cubes. Add to leek slices, season with salt and pepper, mix and pour vegetable broth. Cover and cook for 20 minutes. Once cooked, the pumpkin should be tender if skewered with a fork: at this point, mix the vegetables with an immersion blender and, if necessary, season with salt.
Serve your SOUPE TO THE CITROUILLE AND POIREAUX warm, warm or at temperature environment, if you like to sprinkle the surface with a few needles of chopped rosemary to perfume it a little.