Creamy Pumpkin Soup with Pumpkin Seeds

(2–3 servings)

INGREDIENTS

  • 500 g of peeled pumpkin
  • 1 potato
  • ½ onion
  • 500 ml vegetable broth
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons pumpkin seeds
  • Un filo di panna vegetale (facoltativa)

PROCEDURE

  1. Cut the pumpkin, potato, and onion into cubes.
  2. Sauté the onion with one tablespoon of oil, add the pumpkin and potato, then cover with broth.
  3. Cook for about 20 minutes, until the vegetables are tender.
  4. Blend with an immersion blender until smooth and creamy.
  5. Season with salt and pepper to taste.
  6. Serve hot, with a drizzle of olive oil, a swirl of plant-based cream, and crunchy toasted pumpkin seeds on top.