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Creamy pumpkin soup

OIL USES: Cook & Stew

INGREDIENTS

SERVINGS: 4
  • 4 cups pumpkin
  • 1 large potato (or 2 small potatoes)
  • 1 onion
  • 2 carrots
  • 1 leek
  • 0.5 teaspoon salt and pepper
  • 4 cups poultry or vegetable stock (or water)
  • 4 tablespoons Organics Extra Virgin Olive Oil
  • 0.5 cup pumpkin seeds for decoration (optional)

PREPARATION

1
Wash, peel and chop all the vegetables.
2
Heat the oil in a pot, then fry all the vegetables for a few minutes.
3
Season and add the stock until all the vegetables are covered.
4
Allow the vegetables to cook for 40 minutes at a medium/low heat.
5
Blend the vegetables until obtaining a cream. Serve in bowls with toasted pumpkin seeds.

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