Pumpkin seed soup
April 3, 2016
Photo by anka
leek (about 1 leek)
raw pumpkin seeds
good chicken or vegetable stock
Salt and pepper
Pumpkin seeds and pumpkin seed oil for decoration
In This Recipe
Set a Timer
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.
Heat 3 tbsp of the oil and sauté leeks until tender, about 5 minutes.
Add pumpkin seeds and stock, season with salt and pepper.
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.
Adjust thickness of the soup; you will probably need more liquid.
Reheat and serve with pumpkin seeds and pumpkin seed oil.
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August 21, 2017
Do you mean the seeds as they come from a whole pumpkin ie still in their hull???
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.