Creamy pumpkin soup

Ingredients

• Pumpkin (Delica or Butternut, peeled weight)800 g
• Potatoes150 g (1 medium)
• Yellow onion100 g (1 medium)
• Fresh ginger root15 g (1 piece)
• Vegetable broth (containing celery)800 ml
• Extra virgin olive oil30 g
• Hulled pumpkin seeds20 g (2 tbsp)
• Fine salt4 g
• Black pepperto taste

Allergens

Celery

Method

1. Peel and dice the pumpkin and potato into even 2 cm cubes to ensure uniform cooking.
2. Finely mince the onion and grate the peeled fresh ginger.
3. In a large saucepan, heat 20 g of extra virgin olive oil and sauté the onion over low heat for 5 minutes until translucent.
4. Add the grated ginger, pumpkin, and potato; season with salt and sauté over medium heat for 3-4 minutes, stirring frequently.
5. Cover the vegetables with boiling vegetable broth and bring to a boil.
6. Reduce the heat and simmer with a partially closed lid for about 20-25 minutes, or until the pumpkin and potato are very tender.
7. Meanwhile, toast the pumpkin seeds in a non-stick pan without fat for 2 minutes until crunchy.
8. Turn off the heat and blend the mixture with an immersion blender until it reaches a smooth and velvety texture.
9. Emulsify the soup by whisking in the remaining 10 g of oil and adjust salt and pepper if necessary.
10. Pour into bowls and garnish with the toasted pumpkin seeds before serving.