Pumpkin seed soup

Directions

1. Cut off the root of the leek and trim dark green part, slice lengthwise and then cut crosswise into 1 inch long pieces. Wash the leeks with cold water, scoop them out with a sieve.
2. Heat 3 tbsp of the oil and sauté leeks until tender, about 5 minutes.
3. Add pumpkin seeds and stock, season with salt and pepper.
4. Let boil for 20-25 minutes. Cool slightly, play safe and process in the blender, you have to work in batches. Remove centre piece on the lid but keep cover with a tea towel so the steam can escape.
5. Adjust thickness of the soup; you will probably need more liquid.
6. Reheat and serve with pumpkin seeds and pumpkin seed oil.