Light cream of pumpkin soup

A super nutritious autumn dish! Rich in fibre, complete vegetable proteins, healthy fats full of vitamins and minerals.
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4p
30 Min.

What you need

For the cream (about 3-4 sevings):

Pumpkin
800g
Leeks
2 units
Onion
1 unit
Water or vegetable stock
250ml
Olive oil
2-3 tbsp.
Salt
1 pinch
Pepper
1 pinch
Nutmeg
1 pinch

For the topping (4 servings):

Mixed nuts and seeds (hazelnuts, pistachios, cashew nuts, walnuts...)
150g
Quinoa
250g
Olive oil
1 tbsp.
Cumin
1 tsp.
Coriander seeds
1 tsp.
Salt
1 pinch
Pepper
1 pinch
Cayenne pepper
1 pinch

Así puedes prepararlo

  1. For the preparation of the dukkah, toast the whole nut mixture in a frying pan, for about 3-5 minutes, then set aside.
  2. Next in the same frying pan, toast the seeds with the cumin and coriander, for about 2 minutes, then set aside.
  3. Partially grind the nuts with the seeds, salt, pepper, and cayenne pepper, to create an uneven mix.
  4. For the preparation of the crispy quinoa, hydrate the quinoa, leave it in water for about 20 minutes, then rinse it twice or three times, and drain it very thoroughly.
  5. In a frying pan with a drizzle of olive oil, cook the dried quinoa, stirring without stopping, for about 15 minutes or until it is golden and crisp.
  6. Set aside and mix with the dukkah.
  7. For the soup, wash and prepare the vegetables.
  8. Put them in the Lékué's Steam Case with a little olive oil, season them and cook at full power for about 5 minutes or until they are tender.
  9. Mix them in a blender and add water or vegetable stock until they reach a creamy consistency.
  10. For a full meal, fill the jar of the Jar To Go 600 ml with the light cream of pumpkin soup, about 300 g.
  11. Place the dukkah and quinoa in the collapsible container, so the topping stays crispy until you eat it. For a main course, you can use about 100 g of mixture.

 

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