Light cream of pumpkin soup
4 people
00h 30
A super nutritious autumn dish! Rich in fiber, complete vegetable proteins, healthy fats full of vitamins and minerals.
Ingredients
- For the cream (about 3-4 servings):
- 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
Method
- For the preparation of the dukkah, toast the whole nut mixture in a frying pan, for about 3-5 minutes, then set aside.
- Next in the same frying pan, toast the seeds with the cumin and coriander, for about 2 minutes, then set aside.
- Partially grind the nuts with the seeds, salt, pepper, and cayenne pepper, to create an uneven mix.
- 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.
- 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.
- Set aside and mix with the dukkah.
- For the soup, wash and prepare the vegetables.
- 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.
- Mix them in a blender and add water or vegetable stock until they reach a creamy consistency.
- For a full meal, fill the jar of the Jar To Go 600 ml with the light cream of pumpkin soup, about 300 g.
- 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.
- Enjoy! Do you want more recipes? Discover more recipes here!
Products you will need
