Essen | A taste magazine

Ingredients

half leek
1 medium-small pumpkin
2 apples (I used Red Delicious)
6 carrots
3 cm of fresh ginger root
4 tablespoons extra virgin olive oil
300 ml vegetable stock
a pinch of salt
croutons, pumpkin seeds and sesame

Procedure

Peel the pumpkin, clean up the seeds, cut it into small pieces and place it in a heavy-bottomed saucepan, add the salt and enough water to cover it, close the lid and cook over low heat till the pumkin will be soft. Meanwhile, cut the leek into rounds and place in a large saucepan with oil and fry. Add this into the pumpkin.
Cut apples, peeled and cut into cubes, peeled the carrots and sliced in a circle, peeled and cut the fresh ginger and put it into the pan with the pumpkin. Cook for 5 minutes, then cover with the vegetable broth, put the lid and cook for half an hour till all the ingredients will become soft and creamy. At the end add the salt, remove from heat and whisk with a hand blender. You can add a little more ‘broth to achieve a consistency a little’ more liquid. Serve in a bowl and season with a bit of oil. You can add croutons, roasted pumpkin seeds and sesame seeds to taste.