Pumpkin’s cream

A 100% fall recipe, I like dust it off today because it is in perfect Halloween theme!
You could use it this evening for a dinner at home, perhaps presented in pumpkin same as I did, but it is always delicious, at least until the season gives us its delicious pumpkins :)

To present it so just cut the top of the pumpkin, dig in with a spoon and fill it with the soup, that’s it!

Ingredients for 4 people

♥ 600 g pumpkin
♥ 2 medium potatoes
♥ 1 leek
♥ 2 cm ginger root
♥ 1 liter of vegetable stock (prepared above)
♥ extra virgin olive oil
♥ sea salt
♥ rosemary


Clean the pumpkin, peel it and cut into chunks; do the same with the potatoes.
In a saucepan, prepare a sauce with olive oil and leek. When the leek is slightly “withered” add ginger cut into small pieces, finely chopped rosemary, pumpkin and potatoes.
After all the salt, add 1 liter of vegetable broth (must arrive to cover plenty of vegetables).
Cover with a lid and simmer until the ingredients are not cleaved, 30 minutes.
When cooked, puree it with an immersion blender and serve with a drizzle of olive oil.