Pumpkin seed soup

By anka
April 3, 2016
2 Comments


Serves: 6

Ingredients

  • 2 cups leek (about 1 leek)
  • 3 tablespoons sunflower oil
  • 2 cups raw pumpkin seeds
  • 5-6 cups good chicken or vegetable stock
  • Salt and pepper
  • Pumpkin seeds and pumpkin seed oil for decoration

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.

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Soup|Vegetable|Make Ahead|Gluten-Free

Reviews (2) Questions (0)

2 Comments

Mike August 21, 2017
Do you mean the seeds as they come from a whole pumpkin ie still in their hull???
 
Author Comment
anka September 26, 2017
Sorry I'm so late with comment! I used raw, hulled pumpkin seeds that you can buy all year round called Pepitas.