Pumpkin Season is always great! And the variety of all the pumpkins is so big – it always astonishes me. This year round, I really enjoy preparing dishes with the butternut squash / pumpkin. It has a sweet, nutty taste and is ideal for a soup. But you can of course also prepare oven-roasted butternut pumpkin chunks – sprinkle a little cinnamon on top – so yummy!
Check out the recipe here
Ingredients for 4
1 medium sized butternut squash / pumpkin
1 liter vegetable broth (I buy mine at the health food store)
2 large leeks
2 teaspoons Kurkuma spice
Pumpkin seed oil
Salt & pepper
Peel the pumpkin, cut it open and remove the seeds. Cut it into approx. 3cm chunks. In parallel fill 1 liter of water into a larger pot (you need a little room to fit the pumpkin chunks) together with the vegetable broth and heat. Add in the pumpkin chunks and let them boil until they are soft. Then you use a blender/mixer to purée the pumpkin.
In parallel, wash the leek and cut into half centimeter slices and steam them (or cook in water) for 4-6 minutes, until they are ready.
Serve the soup in a bowl and add a few leek slices, then drizzle some pumpkin seed oil on top, as well as the pumpkin seeds. If you want, you can season with salt & pepper to your taste. Enjoy!